SUGAR-FREE COCONUT CAROB BARS
Easy-to-make, 6-ingredient coconut carob bars made without sugar or sweetener! A nutrient-rich, high-fat low-sugar treat with rich chocolate flavor.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
- Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
- Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.
Nutrition Facts : ServingSize 1 bars, Calories 120 kcal, Carbohydrate 5 g, Protein 1.2 g, Fat 11.2 g, SaturatedFat 9.8 g, Sodium 25 mg, Fiber 2.6 g, Sugar 1.5 g
CAROB NUT CLUSTERS
Yummy little treats. From Eileen and Debbie Brewer's The Best of Silver Hills Delicious Vegetarian Cuisine Cookbook. For a different taste you can replace the nuts with rice crispies. Cooking time doesn't include time for the clusters to set. It shouldn't take too long, but I'm not sure of the time.
Provided by Enjolinfam
Categories Drop Cookies
Time 15m
Yield 12 medium clusters, 12 serving(s)
Number Of Ingredients 3
Steps:
- Place carob chips and peanut butter in a small bowl and melt in microwave (or in a double boiler). Stir until evenly combined.
- Stir in nuts and quickly drop by teaspoonfuls onto waxed paper.
- Let set until hard. Store in refrigerator.
Nutrition Facts : Calories 74, Fat 6.8, SaturatedFat 1, Sodium 33, Carbohydrate 2.1, Fiber 0.8, Sugar 0.8, Protein 2.5
CRUNCHY NUT CLUSTERS
Customizing these candies is a snap. Just choose the nuts -- either macadamias or pecans -- then blend them with toasted coconut and the chocolate of your choice.
Provided by LMillerRN
Categories Candy
Time 2h30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
- Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
- Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 1388.6, Fat 103.7, SaturatedFat 48.1, Cholesterol 17.9, Sodium 277.2, Carbohydrate 112.6, Fiber 8, Sugar 104.3, Protein 14.3
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