Raw Carob Bark Recipes
RAW CAROB BARK
I think I got this recipe from "The Maker's Diet" by Jordan Rubin. It's pretty good and it is raw, but with the honey it is not vegan. You could always substitute sweeteners to make it vegan.
Provided by Snowpeas
Categories Candy
Time 20m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 5
Steps:
- This bark is made in a bowl sitting in a hot water bath.
- To do this, fill a large bowl half way or so with very hot water.
- Place your mixing bowl in the hot water.
- Add the coconut oil, as it melts, add in all of the other ingredients.
- Mix until blended.
- Pour into an oiled pan and let cool.
- Break into pieces and enjoy.
Nutrition Facts : Calories 297.5, Fat 29.5, SaturatedFat 23.8, Sodium 15.2, Carbohydrate 9.8, Fiber 0.5, Sugar 9.1, Protein 1
RAW CAROB CHIPS OR BARK
This is my favorite "candy"--and it's guilt-free and raw, too! It's a slight variation of a recipe from Nourishing Traditions, by Sally Fallon.
Provided by Cosima
Categories Candy
Time 25m
Yield 1 baking dish, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a bowl/saucepan.
- Pour the mix into a rectangular baking dish lined with a sheet of wax or parchment paper. The size of the dish will depend on how thick you want your chips to be.
- Put the dish into the freezer to set. It shouldn't take very long; maybe 20 minutes or less.
- Take out baking dish and break carob into chips/chunks. Store them in the fridge.
RAW CAROB MILK
This satisfies my chocolate milk craving but is healthier. I buy raw milk at the health food store.
Provided by coconutty
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place carob powder in bottom of a glass or ceramic mug. Pour scalding water on top and stir well with fork until mixture is smooth. Add agave nectar and stir until smooth.
- Add a little raw milk and blend well. Pour in rest of milk. Blend and enjoy.
Nutrition Facts : Calories 156.2, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 120.4, Carbohydrate 11.3, Protein 8
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