RECIPE; CAROB BRITTLE
This Recipe make a fabulous chocolate treat substitute for those of us that can't eat chocolate - click the link to see why I don't eat it anymore. It also avoids the ever persistent soy in commercial carob products.
I know this recipe probably breaks most of my rules about ingredients being easily available for many of you, but I hope you will forgive me this time for the sake of chocolate!
A big thank you to Megan for her Easy Raw Chocolate Bark Recipe, it was the inspiration and starting point for this one.
Prep Time; 4 minutes
Cook Time; N/A
Ready In; 24 minutes
- 1 Small Bowl
- Measuring Spoons
- 1 Flat Dish
- Parchment Paper
- 2 tablespoons melted Coconut Oil
- 2 tablespoons Carob Powder
- 1/2 teaspoon room temperature Honey
- Pinch of Sea Salt
- Measure out all your ingredients into the small bowl, mix well.
- Put the mixture in the fridge for 30 seconds at a time, stir, and repeat until it holds together just enough to stop the carob powder from settling to the bottom of the mixture as it cools.
- Line your pan with parchment paper, spoon the mixture onto it and smooth out.
- Put in the freezer to set for 20 minutes.
- Break into bite sized pieces and enjoy directly from the freezer!
- It is important that all the ingredients are at least room temperature, or else the coconut oil will set up next to the cold ingredients and won't mix properly.
- Some people find that they get good results with the coconut oil soft but not melted, I personally think it distributes the carob powder better if it starts out melted, but you could try it that way and see how you like it - if it doesn't work out you can always melt it back down and try again!
- You can set this up in the fridge for a softer texture and a more intense flavor, but be aware that it will melt much more quickly out of the fridge, and it won't have that "brittle" texture.
- You can substitute cocoa powder for the carob powder in equal portions. Carob powder is naturally sweeter though, so you may want to adjust how much honey is in this - just taste and adjust accordingly.
Please Note; Homemade chocolate will never come out as smooth textured as the factory produced stuff due to several processes, but especially the conching machine - a machine that runs for a minimum of four hours for cheaply produced chocolate, up to seventy eight hours for the finer kind!
The coconut oil and carob mixture;
As you can see, my coconut oil is already melted because of the crazy summer heat this year, we are keeping our thermostat at 78F at the moment - coconut oil melts at temperatures above 76F.
Oops, left it in the fridge too long. (Hey look, my knife's made in Japan!)
After being outside for a minute and stirred back together it is softened back up just enough without being melted again;
Spread out on the parchment paper, ready to go into the freezer;
Frozen up nicely;
Don't worry about any "blooming" that takes place, it is natural and doesn't affect the flavor at all.
All snapped up and ready to eat;
This post was shared through Monday Mania.