Thursday, October 3, 2013

Carob Chips

Original Carob Chips Recipe, from Nourishing Traditions
Makes 1 cup
3/4 cup carob powder
1/4 cup of rapadura
1 cup coconut oil (what grade of coconut oil you use will determine whether you have a coconut taste in your chocolate)
1 tablespoon vanilla extract
1 teaspoon chocolate extract
Place all ingredients in a glass container and set in simmering water until melted. Mix together well. Spread mixture on a piece of buttered parchment paper and allow to cool in the refrigerator (I have done this in the freezer, as well). I like to use a loaf pan with the parchment paper in it to get a thicker chocolate. When hardened, remove parchment paper and cut into chips. Store chips in an airtight container in the refrigerator.
Because the coconut oil does melts easily, do keep this in the refrigerator and beware that it melts quickly in warm hands!

Note: I use maple syrup instead of rapadura and leave out the chocolate extract.

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