Growing up my mom would buy carob covered raisins and they never lasted long… so I wondered if my nephew could eat them 🙂

Recipe adapted from Carob chocolate chunks

Ingredients

• 1 cup coconut oil
• 1 cup Carob powder
• 3 Tbsp coconut nectar (low glycemic sweetner)
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions

• Melt coconut oil over a very low heat. Remove from heat. Stir in carob, sweetener, and vanilla. (If you heat over too high of a heat or don’t remove from the heat, the coconut oil will separate from the carob when cooling. You can still eat it, but it won’t be as smooth.)
• Pour mixture into a parchment covered pan (bigger the pan, thinner it will spread out and quicker it will cool)
• Place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size with a good, solid knife.
• Store in a cool place such as the fridge until ready to use.

Notes: Poured on wax paper, froze fast! With the pot empty, added almond milk to make “chocolate milk” for Italian sodas for my nephew! And My T1D could eat these and his blood sugars remained steady! Oh yeah!

Because it’s interesting! History of carob 🙂 https://www.timesofisrael.com/going-carob-the-healthy-chocolate-substitute/amp/