Chocolate Free Carob Bark

One of the hardest allergies to work with in this whole process has been my mom’s allergy to chocolate. My kids are dessert driven (aren’t they all) and they love to help bake sweets, but making an entire house smell like freshly baked cookies that not everyone can eat just seems cruel. Enter carob- the magical bitter powder that with the right amount of love and work can fool even my preschooler into thinking he’s eating chocolate.

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Chocolate Free Carob Bark

this carob bark melts in your mouth just like chocolate and will have you forgetting that it is carob in just one bite. it bakes perfectly and can be used as a substitute in any recipe that calls for chocolate chips.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 45 pieces
Calories 62 kcal
Author AllergenFriendlyFamily.com

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup almond butter
  • 1/2 cup sugar
  • 5 tbsp carob powder
  • 1/2 cup honey
  • 1 tsp vanilla
  • 2 tbsp butter substitute (optional)
  • 1/4 cup rice milk (optional)

Instructions

  1. melt coconut oil and almond butter over a slow simmer while constantly whisking (don't let it get to a boiling point)

  2. whisk in carob powder and sugar. combine thoroughly

  3. mix in remaining ingredients. stir until thickened

  4. pour mixture into pan with sides lined with wax paper

  5. place in fridge overnight to harden. (or a couple of hours in the freezer if your kids are like mine and can't wait that long)

  6. break the carob bark into pieces of various sizes- depending on what you plan to use it for

Recipe Notes

++It’s worth noting here that the rice milk and butter substitute are not necessary, these chocolate bars will taste just as good without it. However, if you are looking for them to be the same consistency as chocolate, the addition of butter and milk really helps.

+++Fair Warning: These work great as substitutes for chocolate chips in baking, putting peanut butter in between pieces and making peanut butter cups, or simply eating on their own. They do melt in your hand much quicker than regular semisweet chocolate though, so be warned that you will need to keep wet wipes handy if you intend on eating them as they are.

Items you’ll need:

  • 1/2 cup coconut oil
  • 1/2 cup almond butter
  • 1/2 cup sugar
  • 5 tbsp carob powder
  • 1/2 cup honey
  • 1 tsp vanilla
  • 2 tbs butter substitute (optional)
  • 1/4 cup rice milk (optional)

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Process:

(1) Melt coconut oil and almond butter over a slow simmer while constantly whisking. (Don’t let it get to boiling)

(2) Whisk in carob powder and sugar. Combine thoroughly

20170129_145736_resized(3) Mix in remaining ingredients. Stir until thickened.

* It’s worth noting here that the rice milk and butter substitute are not necessary, these chocolate bars will taste just as good without it. However, if you are looking for them to be the same consistency as chocolate, the addition of butter and milk really helps.

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(4) Pour mixture into pan with sides lined with wax paper.

20170129_150825_resized(5) Place in fridge over night to harden. (or a couple of hours in the freezer if your kids are like mine and can’t wait that long)

(6) Break the carob bark into pieces of various sizes- depending on what you plan to use it for.

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** Fair Warning: These work great as substitutes for chocolate chips in baking, putting peanut butter in between pieces and making peanut butter cups, or simply eating on their own. They do melt in your hand much quicker than regular semisweet chocolate though, so be warned that you will need to keep wet wipes handy if you intend on eating them as they are.

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