Carob Candy Recipes
RAW CAROB CANDIES
It is this time of the year when both adults and children have sweet treats more often. It is absolutely fine, but you can also have your sweet bites while sticking to healthy eating. We do not need the over-stimulation and weight gaining side effects of the conventional sugary/oily candies and cakes.
Provided by Nele Liivlaid
Number Of Ingredients 6
Steps:
- Place nuts with salt in your food processor and process until they become small and crumbly.
- Add dates to this sugar-free candy recipe and process until the mixture sticks together and the dates are well processed.
- Add the remaining ingredients and process until the mixture turns a lovely dark chocolaty brown. I like to process it until it becomes buttery. However, you can also leave a bit more air between the small bits.
- Dump the mixture into a bowl and start forming candy balls or roll it with rolling-pin and cut squares. You can refrigerate it for a couple of hours before slicing.
- Store in fridge.
CAROB CANDY
i wanted to make molded candy with carob powder this easter. i havent dont it yet, but i put this recipe here for safe keepin. it sounds easy and yummy though!
Provided by superblondieno2
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the dry ingredients in a bowl.
- combine all the liquid ingredients in a large bowl.
- Add the dry mixture to the liquid. If batter is too thick gradually add soy milk until creamy.
- Put mixture in freezing tray, and freeze.
Nutrition Facts : Calories 88, Fat 3.7, SaturatedFat 1.1, Sodium 43.4, Carbohydrate 13.3, Fiber 0.7, Sugar 10.8, Protein 1.5
EASY HOMEMADE CAROB "CHOCOLATE" (SUGAR/DAIRY-FREE)
This recipe is great for those who can't eat chocolate (or cocoa) and those who like carob! No need to add sugar - carob is naturally sweet. If you want to be creative you could create carob "chocolates", dip strawberries, make edible lace, or paint the mixture into plastic moulds to make easter eggs. The catch? Once set you'll have to eat this carob quickly - coconut oil melts at warmer temperatures (mine was liquid during the steamy Sydney summer). This recipe works best if your coconut oil is firm (not liquefied) when stored at room temperature. Once set, keep your carob "chocolate" creation in the fridge until it's ready to be consumed. From the sister-team at sketch-free vegan eating (http://sketch-freeveganeating.blogspot.com).
Provided by Veggiequeen
Categories < 60 Mins
Time 35m
Yield 1 block (wafer thin)
Number Of Ingredients 2
Steps:
- Sift carob powder into a medium bowl.
- (To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
- Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
- Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge. Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds. (For a faster result, put in freezer for 15 minutes).
- Once set, chop or break carob block into smaller pieces.
- Store in a fridge or a cool place until ready to use.
- Note: Cooking time is time allowed for mixture to set in fridge. I read one suggestion that these could be used as chips in baked goods (e.g. cookies) but I'm a little sceptical and think this might require some experimentation. Try waiting until baked goods have cooled so that the chips harden up again?
Nutrition Facts : Calories 939.6, Fat 109, SaturatedFat 94.3
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