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.
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
- 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)
- Place parchment paper in the bottom of a jelly roll pan.
- Sift carob into a small bowl. Add cinnamon and salt and stir to mix.
- Melt coconut oil in a small pot over very low heat, stir in vanilla and honey.
- *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.
- Set in refrigerator for at least 15 minutes to set.
- Remove carob from pan and place on a cutting board. Use a large knife to chop into chunks.
- Store in the refrigerator, as it will soften slightly otherwise.
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.