Raw Carob Candies Food

SUGAR-FREE COCONUT CAROB BARS

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.

RAW CAROB CANDIES

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.

RAW CAROB CHIPS OR BARK

Steps:

• Mix all ingredients together in a bowl/saucepan.
• Pour the mix into a rectangular baking dish lined with a sheet of wax or parchment paper. The size of the dish will depend on how thick you want your chips to be.
• Put the dish into the freezer to set. It shouldn't take very long; maybe 20 minutes or less.
• Take out baking dish and break carob into chips/chunks. Store them in the fridge.