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Post by jillh on Apr 25, 2014 13:17:31 GMT -5
If you melt 1/2 cup of coconut oil over low heat, and whisk in 1/2 cup of carob powder and 1 t pure vanilla then refrigerate it, it will harden and can be broken into 'chips'. I put it in little cute molds and pop them out when hard and store in the fridge in a zip lock bag. There is no sweetner in it, and it has an inherent sweetness from the carob. Reminds me of 70% or more dark chocolate. I have used this same ration and made carob dipped coconut macaroons. (I use Elana Amsterdam's egg free recipe for the macaroons.) I made these last night and they killed my chocolate craving! So good!
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Stell
Junior Member
Cooking? Again? Didn't I just do that?
Posts: 54
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Post by Stell on Apr 29, 2014 10:22:43 GMT -5
My apologies to the OP, as this next suggestion is FULL of coconut. I made up a batch of carob candy mixture, spooned it into molds, and then had some left over. So I stirred in a couple handfuls of shredded coconut until it looked like no-bake cookie consistency, then spooned it out into "cookies" on waxed paper. Popped them in the freezer for a bit. They're pretty good!
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