Saturday, 27 November 2010

Carob, Carob & Carob: 3 Recipes

I love carob! Not everyone does, but I do. It has a sharper taste than chocolate, but isn't as bitter. Most importantly it's naturally caffeine-free, which makes it a great sattvic substitute for chocolate! Here are some ways to enjoy carob:

Carob Chip Ice "Cream"

Another one of my raw serve concoctions. This time topped with a sprinkling of carob chips.


Carob Clusters
Using a double boiler, heat some carob until melted & gooey. Toss in a few nuts (I used peanuts in this picture). You could also use dried fruit or a combination of nuts & fruit. I also made almond raisin clusters. Mix everything in the double boiler until everything is coated in the melted carob. Spoon the mixture onto parchment paper and let sit until the carob hardens.


Here's a cross section of one of the peanut carob clusters ...



Carob PB Cups


This is my second attempt at making my own peanut butter cups. The recipe is from Averie's Love Veggies and Yoga blog (fabulous blog by the way. Check it out for TONS of vegan recipes, lots are raw).

The recipe is super quick & easy! Simply melt the carob chips in a double boiler. Pour half the melted carob into paper muffin cups. Wait a few minutes for the carob to harden. Mix a few tablespoons of peanut butter (make sure there is only ONE ingredient on the label: peanuts) with 1 teaspoon of nutritional yeast. Spoon the PB nutritional yeast mixture into the muffin cup. Then top with the rest of the melted carob. Let sit until completely hardened.

If you don't have (or don't like) nutritional yeast, you can skip that ingredient, but the PB might be too gooey. In my first attempt I skipped the nutritional yeast and used the thicker PB at the bottom of the jar and that worked just fine.

2 comments:

mary said...

you could subsitute ground flax seeds in place of yeast to keep it from bein too runny

Angel said...

Thanks for the tip Mary!

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