A very good thing happens when carob combines with hazelnut.
Reading words like “I forget these aren’t chocolate”, I was out the door buying toasted carob powder.
Along the way, I found Madhava Organic Blonde Coconut Palm Sugar. I’ve been skeptical about it since it’s not a traditional sweetener.
The manufacturers claim it’s gentler on the glycemic index (GI of 35). I bought a small container to see how my body would respond.
Using only 2 tablespoons in this recipe, I don’t notice a drop in blood sugar or fuzzy head. And after doing ALOT of tasting while baking, I continued to feel good.
Of course, mixing it here with hazelnut butter helps balance the sugar.
On the first bite, I can smell the distinctive carob smell. But by the last bite, I feel like it’s chocolate and am just plain satisfied.
As for the Coconut Palm Sugar, I’m cautiously optimistic and I plan to continue researching it.
I’d love to hear your thoughts on it. How do you feel about Coconut Palm Sugar? How does your body respond to it? Leave me a comment below to share.
Note: This recipe was shared with the following blog communities: My Meatless Monday, Make your Own Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free Wednesday, Gluten-Free Wednesdays, Wheat-Free Wednesday.
Hazelnut Carob Hearts
Makes: 8 hearts, 1 T. each Cook time:10 minutes, Chill time: 30 minutes in freezer
- ½ cup raw hazelnuts plus 2T. lightly chopped hazelnuts
- 1 T. unsweetened shredded coconut
- ¼ cup plus 2 T. coconut oil
- 1 tsp. vanilla extract
- ½ tsp. salt
- 2 T. organic blonde Coconut Palm Sugar
- 2 T. toasted carob powder
- ¾ tsp. cinnamon
- Add 1/2 cup raw hazelnuts to food processor with shredded coconut and blend to a paste, scraping from the sides as you go.
- Place coconut oil in a small pot and heat over medium-low temperature. Once melted, stir in hazelnut butter, vanilla, salt, coconut palm sugar, carob powder and cinnamon. Stir well.
- Lightly toast remaining hazelnuts in a small skillet over medium heat. Remove, lightly chop, and stir into mixture.
- Place your heart mold on a cookie sheet. Drop mixture by a tablespoon into the heart mold. Place in freezer and chill for 30 minutes.
- Pop hearts out of mold. Store in refrigerator.
Serving Size: 1 heart, Calories: 162, Carbohydrates: 6.4g, Protein:1.2g, Fat:15.3g, Fiber:0.9g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.