I made my first batch of carob chips. It was so easy that I cannot believe I had not tried this recipe before now (also, of course, from Nourishing Traditions).
makes 1 cup
3/4 cup carob powder
1 cup Coconut oil
1/4 cup Rapadura
1 tsp Vanilla Extract
1 tsp Chocolate Extract
Mix together in a glass container in simmering water until well combined.
Pour out onto a parchment paper lined sheet (or just parchment paper - I fold up the sides to contain liquids) and refrigerate overnight.
Break into pieces, store in refrigerator (coconut oil is completely liquid by 75 degrees)
A wonderful use of carob chips is to melt them back down and pour over ice cream. The primary use in our house is for a dessert recipe I created inspired from an EveryDay Food magazine (Jan/Feb 07 "molten mocha cakes"). My husband actually requests this treat regularly.
Molten Carob Cake (gluten-free)
Prep 10 minutes, total time 35 minutes
2 tablespoons butter
2 ounces carob chips (as in above recipe, store bought if you must - though I can make no guarantees on the gluten-free)
1/3 cup Rapadura
1 egg + 1 egg yolk
1 tsp finely ground espresso (grind #1) [ you can also use a mortar and pestle on regularly ground coffee]
3 tablespoons arrowroot powder (plus more for dusting - if you want to be fancy, add a smidgen of stevia to the dusting arrowroot powder)
Preheat oven to 400. Butter two 6 ounce ramekins with butter and dust with arrowroot powder.
Gently melt butter and carob chips together, then remove from heat. [If you do not make your own carob chips, then add a tsp vanilla extract and a tsp chocolate extract]
In a small bowl, whisk together egg, egg yolk, rapadura, espresso powder, and salt. Add carob mixture, whisk to combine. Add arrowroot powder until just combined (do not over mix).
Pour batter into prepared ramekins. (Carob cakes can be made ahead to this point and refrigerated, just adjust bake time to 14-15 minutes depending on carob - coconut version takes longer than store bought)
Bake until toothpick comes out clean 1/2 inch from the edge of ramekins, and toothpick in the center comes out wet, 10-11 minutes (again, depending on carob). Cool 10 minutes on a wire rack. Run knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with arrowroot powder; serve immediately. For fun or special occasion, cut a heart out of the center of the parchment paper and sprinkle a heart onto the cakes.
If you want to double or triple this recipe for a bigger cake, just add 3 minutes or so to baking time - test by toothpick. [I should note that I have never tried this part!]