How to Make Carob Chips

I’ve finally come full-circle with dark chocolate.

I gave it up for the month of February.

Then I tried it at Easter and had several nights of really light sleep coupled with midnight worry sessions.

So now, it’s pretty clear that chocolate is not a friend of good sleep.  Boo.

More than anything, I miss eating a hunk of dark chocolate smeared with peanut butter.

So say hello to carob.

After checking my local stores for vegan and gluten-free carob chips, I came up empty-handed.  The vegan ones have malted barley.  And the gluten-free chips have nonfat milk and whey powder.

I was happy to find Whole New Mom’s recipe for DIY chips.

Tweaking it slightly, I added cinnamon and salt to soften the bitterness, making a dark carob chip with subtle caramel undertones.

Homemade Carob Chips.PartTimeHealthNut

The first thing I did was load up a spoon with peanut butter and sprinkle on some carob chips.

Thanks to them, I think I’ll make it through my chocolate fast.

Homemade Carob Chips

From Part-TimeHealthNut.com, with inspiration from Whole New Mom (Check out her version using Stevia)

Makes: About 1 cup and a half, Prep time: 5 minutes, Cool time: 15 minutes, minimum

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup carob powder
  • 1 tsp. vanilla extract
  • 1 and 1/2 tsp. cinnamon
  • 1/8 plus 1/4 tsp. salt
  • 1 T. plus 2 tsp. honey (or another sweetener)

Directions

  1. Place parchment paper in the bottom of a jelly roll pan.
  2. Sift carob into a small bowl.  Add cinnamon and salt and stir to mix.
  3. Melt coconut oil in a small pot over very low heat, stir in vanilla and honey.
  4. *VERY IMPORTANT*: Remove from heat when melted.  Quickly stir in dry ingredients and spread immediately into pan.   If over-stirred, the mixture will begin to get lumpy and the oil will separate, leaving you with a clump of carob that looks like a tootsie roll.   Work quickly so you can spread it into the pan while it has a smooth texture.
  5. Set in refrigerator for at least 15 minutes to set.
  6. Remove carob from pan and place on a cutting board.  Use a large knife to chop into chunks.
  7. Store in the refrigerator, as it will soften slightly otherwise.

Nutrition Information

Serving Size: 1/4 cup, Calories: 197, Carbohydrates: 9.9g, Protein:0.0, Fat:18.2g, Fiber:0.9g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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4 responses

  1. Oh! Very nice! Carob has happy healthy minerals, too! I can’t wait to try your recipe. What type of coconut oil do you use/recommend? Thanks!

    • Hi Barbara, Aw, thanks! I use Trader Joe’s Organic Virgin Coconut Oil since it’s so affordable. Hope you enjoy the recipe! Marya

  2. I’ve got to try these – like that they make 1-1/2 cups! That means a little extra chocolately goodness for a cookie recipe. :-)

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