Dessert Recipes

Chocolate Free Chocolate Bars (Carob Bark)

One of the hardest allergies to work with in this whole process has been my mom’s allergy to chocolate. My kids are dessert driven (aren’t they all) and they love to help bake sweets, but making an entire house smell like freshly baked cookies that not everyone can eat just seems cruel. Enter carob- the magical bitter powder that with the right amount of love and work can fool even my preschooler into thinking he’s eating chocolate.

20170130_155813_resizedItems you’ll need:

  • 1/2 cup coconut oil
  • 1/2 cup almond butter
  • 1/2 cup sugar
  • 5 tbsp carob powder
  • 1/2 cup honey
  • 1 tsp vanilla
  • 2 tbs butter substitute (optional)
  • 1/4 cup rice milk (optional)

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Process:

(1) Melt coconut oil and almond butter over a slow simmer while constantly whisking. (Don’t let it get to boiling)

(2) Whisk in carob powder and sugar. Combine thoroughly

20170129_145736_resized(3) Mix in remaining ingredients. Stir until thickened.

* It’s worth noting here that the rice milk and butter substitute are not necessary, these chocolate bars will taste just as good without it. However, if you are looking for them to be the same consistency as chocolate, the addition of butter and milk really helps.

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(4) Pour mixture into pan with sides lined with wax paper.

20170129_150825_resized(5) Place in fridge over night to harden. (or a couple of hours in the freezer if your kids are like mine and can’t wait that long)

(6) Break the carob bark into pieces of various sizes- depending on what you plan to use it for.

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** Fair Warning: These work great as substitutes for chocolate chips in baking, putting peanut butter in between pieces and making peanut butter cups, or simply eating on their own. They do melt in your hand much quicker than regular semisweet chocolate though, so be warned that you will need to keep wet wipes handy if you intend on eating them as they are.

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