Valentine’s Day is full of temptation with so much chocolate in the shops. Unfortunately, with multiple food sensitivities, including dairy intolerance and a bad reaction to cocoa, I cannot eat chocolates any more. I was really missing them. I was put off trying some of the other “chocolate” recipes I have come across, as they seemed quite complicated. With a few minutes to spare while prepping for a Valentines Day dinner party, I decided to try my own version. I am so glad I did!
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
Dairy-Free, Cocoa-Free Carob Chocolates
4 tablespoons coconut oil
2 tablespoons organic carob powder
2 tablespoons maple syrup
1/4 teaspoon vanilla powder
- Melt coconut oil in a saucepan.
- Take off the heat and add sifted carob powder, syrup and vanilla powder.
- Pour into silicone moulds and set in the freezer for at least 20 – 30 minutes.
- Remove from moulds and store in the fridge until ready to eat.
Try adding 2 drops of peppermint oil to make chocolate mint flavour. Or the grated zest of one orange to make chocolate orange flavour.
Per Serving: Calories: 53; Total Fat: 5g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Potassium: 7mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 3g; Protein: 0g
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