SUGAR-FREE COCONUT CAROB BARS
Easy-to-make, 6-ingredient coconut carob bars made without sugar or sweetener! A nutrient-rich, high-fat low-sugar treat with rich chocolate flavor.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 bars, Calories 120 kcal, Carbohydrate 5 g, Protein 1.2 g, Fat 11.2 g, SaturatedFat 9.8 g, Sodium 25 mg, Fiber 2.6 g, Sugar 1.5 g
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 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
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