Peanut Carob Isabooscotti Recipes

PEANUT BUTTER CAROB CUPS

Steps:

• Combine 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir. Microwave, stirring every 30 seconds, until carob is melted and smooth, about 1 minute longer. Carob should not exceed 90°. Spoon teaspoons of carob mixture into silicone molds or foil-lined mini muffin cups; press spoon into center of each cup so mixture coats the sides of liners about halfway up. Freeze until set., Combine peanut butter, 1 teaspoon coconut oil and if using, honey, in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir until smooth. Cool slightly. Drop 2 teaspoons of peanut butter mixture over carob. Freeze until set., Melt remaining 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl, stirring every 30 seconds. Spoon teaspoons of mixture over set peanut butter mixture. Freeze until set. Store in refrigerator.

CAROB BALLS

Steps:

• In a small saucepan, combine the peanut butter and sweetener. Stir over med-low heat until melty.
• Remove from heat.
• GRADUALLY add the carob powder and stir it in- ditto the sesame seeds.
• It's easier to roll into balls once the mixture has cooled a little, so if you can, let it sit 5-10 minutes or even refrigerate.
• Scoop up a chunk with a spoon and roll it into a walnut-sized ball (1 inch) in your fingers. Put it in a small bowl with the coconut and shake the bowl around till the carob ball is coated.
• Store the balls in the fridge. They freeze great, but you'll have to let them thaw or they'll break your teeth!