No one that an IC person can understand how frustrating it is to forget about choco things. I tried recipes using carob powder and they taste good. But I still want my sweets to contain choco chips, so I found a bunch of recipes using carob powder and decided to give it a try. Many recipes call for honey, maple syrup, vanilla or salt. I preferred to keep it "raw" unsweetened, unsalted and adapt it to my recipes (mainly for cookies). So here's the recipe
When I tell people I'm chocolate intolerant, their reaction is "you should have 70% cocoa chocolate, it's healthier" so I always wonder what part of the word intolerance they don't get. Myself
This recipe is:
Gluten-free
Dairy-free
Vegan
IC/PBS friendly
You will need
100g coconut butter
100g roasted carob powder
Instructions
Place coconut butter in the bowl. Mix 2min/ 70°C/ Speed 1
Add carob powder. Mix 20sec/ 70°C/ Speed 3
Pour the preparation into a lined baking pan or sheet. Chill in the fridge
Chop into chunks
Store in the freezer and use when needed
Enjoy!
PS: for a more sophisticated chocolate, I use special molds and add almonds
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