Easy Homemade Carob Chocolate Sugardairy Free Food
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
THE ULTIMATE CAROB CAKE
My son is allergic to chocolate so I spent several years perfecting the ultimate carob cake recipe. I have finally achieved it! Oh, and it also had to be Feingold friendly, since we are 100% feingold.
Provided by Mom2Eight
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For cake:
- Put oven on to 350°. Grease and flour two 8-inch cake pans.
- In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
- In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
- As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
- Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
- Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
- For Icing:
- Cream butter and shortening with mixer. Add vanilla extract.
- Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
- Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistancy for icing cake.
- Cover until you are ready to icing.
- Makes about 3 cups.
Nutrition Facts : Calories 918.6, Fat 40.7, SaturatedFat 13.2, Cholesterol 81.8, Sodium 544.6, Carbohydrate 135.8, Fiber 0.8, Sugar 108.8, Protein 6.1
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