I recently wanted to make some chocolate out of my old coconut butter, so I decided that I would make some carob coconut chocolate and see how it turned out. I had already done carob fudge a while back, so I thought this would be pretty good too.
I ended up making a couple versions, but one was the original and then another version was with tahini, which tasted amazing! So I decided I would post the original version here, then give the tahini ingredient as an option.
This is a great snack that stores excellent in the fridge for over a week. It’s so rich that you only need a little piece to feel satisfied!
So without further ado…let us begin!
You will need:
- 2/3 cup coconut butter
- 4 tbsp coconut oil
- 1/4 cup maple syrup
- 1 tbsp cacao butter
- 2 to 3 tbsp carob powder
- optional: 3 tbsp tahini
- optional: substitute a couple dropper fulls of stevia for the maple syrup
Add all the ingredients to a small pot, and heat on a very low heat until everything is mixed together and looks like a chocolate sauce. Taste the mixture first, as you may want to adjust the sweetness and the tahini if you are using it.
Once the carob chocolate is fully melted, use either a container, ice cube tray or any other mold you wish, and pour the melted chocolate mix in. Put in the fridge for about an hour to harden.
After the chocolate is hard, pop the chocolate out of his mold. If you used a plastic container, manipulate the edges so that the entire mold pops out. You can then break up the chocolate into pieces. If you used a glass container, take a knife and separate the edges from the container, then turn the container over and tap on the bottom until the entire mold pops out.
You can store the chocolate in a container in the fridge, as that will keep it as the desired consistency.