Carob is a really satisfying chocolate substitute. With its rich flavor and a faintly sharp bite, it’s a tad more tart than cacao (cocoa/chocolate), which gives it that zingy bite. Not to say it’s fruit-like by any means (I wouldn’t want to misrepresent my flavorite little buddy, the carob bean), but that the “sharp” tone it brings hints almost like a slightly unripe peach. But I think I’ve said too much haha.. I don’t want to paint the wrong picture! Carob does not taste like tart fruit! But it does work really well for a chocolate substitute! And any way to avoid caffeine, the better. For me, it messes with my sense of mental collectedness, and anxiousness hustles in to mess with me. I haven’t fully cut out cocoa, but I am working my way there. 🙂
I hope this recipe gives you something to try for because when you do bite into one of these delightful fatty bomb buttery butter balls of tongue-sationalism I think you’ll be glad you did the work. Enjoy! 😄
- 1½ cups unsweetened coconut chips
- 1½ cups almonds
- ⅓ cup cold pressed coconut oil
- 2 tbsp coconut nectar
- 3 drops Thieves® essential oil
- *1-2 tbsp coconut flour (optional)
Carob Cream Dream (topping):
- ⅓ cup coconut oil (75°F melted)
- 3 tbsp carob powder
- 2 tbsp coconut nectar
1. Using a high powered blender* (I use a Vitamix) cream the coconut chips on low speed  with coconut oil, then add almonds. You want kind of a course mix.
★ You can use a top-down shake/smoothie mixer, like a Ninja, it just may take additional time to cream, and you may only be able to cream one item at a time and mix all together in a big bowl.
2. Then add your coconut nectar and Thieves EO. Once it’s all mixed well it should be a very thick paste.
3. You’re going to freeze/chill this, but not until you make the balls (I made half-balls using my round tablespoon measure). ★ You may need to add a tablespoon or two of coconut flour to thicken up the mixture enough to get it like dough.
4. In an 8×8 or 9×9 pan, place rolled balls in and chill in freezer for 15-20 minutes. This will cool the coconut enough to naturally harden, keeping a raw product ☺️
5. Now, melt the coconut oil and mix in carob powder and coconut nectar to make the cream.
★ Again, you want the coconut oil liquid (75°F+) but no hotter than that—the carob sauce needs to be thick and bond to the chilled butter balls.
6. First I dipped the chilled balls into the cream topping. But forgetting that it, also being made of coconut oil, quickly thickened on the ball, I realized I’d be going through the carob cream much quicker than would cover all the balls.
So I then began to just drizzle, using a spoon, on top and I finished with about 24 bite-sized little goodies and MAN they do taste good and satisfying for that desire for fat 😋
★ If you’d like to fully dip all balls then simply double the cream topping recipe.
These balls are also low-glycemic! Only ¼ cup of raw low-glycemic coconut nectar was used in the whole recipe—that’s pretty darn neat! 😃
I know you will enjoy making these too, and sharing them with your loved ones! So have fun!! And don’t make a mess! 😄 Well… I do. You can leave the mess up to me. 😋