Carob Chips

I love chocolate.  But I know it's not healthy.  Especially right now.  Caffeine, sugar, no nutrients.  But I can't go completely without.  So I decided to try substituing carob.  Nourishing Traditions uses it quite a bit.  So I'm experimenting with it.  I bought carob powder a couple weeks ago.  And decided my first experiment would be carob chips since they are so versatile.  You can eat them plain (always nice to be able to have just a tiny taste to get your chocolate fix :), put them in baked goods or use them in and on ice cream.  This recipe is pretty similar the to homemade chocolate chip recipe I made a few months ago.  It is super easy to make.  And it turned out really well!  I couldn't find chocolate extract at Meijer.  But I decided to make the chips without it and see what happened.  They still taste great.  I think Rebecca likes them more than I do :)  She is definitely a chocolate lover!  She kept asking for more.  At first she said she wanted two (she's learned to ask for more than one of something ;).  Then she said she wanted them all.  Nice try :)  The only thing I would do differently next time is use a 9x13 pan instead of a baking sheet.  It's much easier to set up the parchment paper well that way.  I ended up with some of the sauce getting under the paper.  And since I didn't have space in my fridge I stuck them in the freezer to harden.  They were ready in just a few minutes!  I love how coconut oil hardens so quickly when it's cold :)  This isn't cheap since it takes a cup of coconut oil.  But definitely good!  And a great alternative to coccoa/chocolate.  I'm anxious to use my carob powder in other recipes.

Here's a bit of info on carob from NT:
"Carob is an excellent source of calcium - containing three times more calcium than mother's milk!  It also contains carotenoids, B vitamins, phosphorus and iron.  It is naturally sweet, containing about 50 percent sugars.  Unlike chocolate, carob contains no stimulants; it does, however, contain tannin, a substance that reduces the absorption of protein through the intestinal wall.  Roasting neutralizes most of the tannins so buy only powder made from roasted carob pods."

Chocolate that I can feel good about eating...that actual has nutrients!  I like it.

Carob Chips
Makes 1 cup

3/4 cup carob powder
1/4 cup Rapadura (I used oragnic cane sugar)
1 cup coconut oil
1 Tbsp. vanilla extract
1 tsp. chocolate extract (I didn't have this, but I bet it would be good)

Place all ingredients in a glass container and set in simmering water until melted (I used a glass bowl on top of a pan, like a double boiler.).

Mix together well.Spread mixture onto a piece of buttered parchment paper and allow to cool in the refrigerator. 

When hardened remove parchment paper and cut into chips (I break them into chunks.).  Store cihps in an airtight container in the referigerator.