Carob Shake Recipes

SUGAR-FREE COCONUT CAROB BARS

Steps:

• Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
• Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
• Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
• Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.

THE ULTIMATE CAROB CAKE

Steps:

• For cake:
• Put oven on to 350°. Grease and flour two 8-inch cake pans.
• In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
• In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
• As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
• Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
• Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
• For Icing:
• Cream butter and shortening with mixer. Add vanilla extract.
• Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
• Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
• Cover until you are ready to icing.
• Makes about 3 cups.

TAHINI CAROB SHAKE (GLUTEN & DAIRY FREE)

Steps:

• Mix it all up in your blender.
• Enjoy!

CAROB SHAKE

Steps:

• Process the almonds, dates, and water in blender until smooth.
• Add the rest of the ingredients and blend only until smooth(you still want it to be frosty like a shake).
• If you have presoaked almonds on hand, you can replace the 1/3 cup dry almonds with about 1/2 cup presoaked almonds.
• Variation:.
• Pour into pop molds to make carob popsicles!

SWEET BANANA-CAROB SHAKE

Steps:

• If dates have been refrigerated, warm them a bit in the microwave, to make softer and easier to blend.
• Slice the frozen bananas, this helps out your blender :-).
• Combine all ingredients in a food processor or blender, and blend till very smooth (you'll have visible flecks of date skin but who cares).
• Pour into 2 mugs and let them sit in the freezer for 20-60 minutes.
• Enjoy your freezy treat!