This Carob Coconut Bark is rich and creamy, with a texture very much like chocolate. It’s sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, and vegan. Suitable for any stage on an anti-candida diet.
There seem to be two schools of thought when it comes to carob. The first one says it’s a great substitute for chocolate (the “carob is my friend” school); and the second one says it tastes nothing at all like chocolate and why did you deceive me and proffer this unfamiliar dirt-brown substance when I was expecting. . . CHOCOLATE? (ie, the “carob is fodder of the devil” school).
Me, I don’t really subscribe to either school of thought (ah, wait, I just said there were only two schools of thought. You see why I skipped the calculus class and took Modern American Literature instead).
I like to think of carob as its own entity, perfectly delicious in its own right and, at the most, a distant cousin of chocolate (after all, both are derived from pods that contain seeds, right?). Carob’s flavor is less intense and isn’t in the least bitter (it’s even used as a sweetener in some circles).
On the other hand, carob contains no caffeine or fat (cocoa is about half fat); it provides about 1/3 the calories of cocoa; it’s high in protein; and it lacks the oxalates that chocolate contains, so won’t cause the digestive issues that can ensue from too much unbridled chocaholic revelry. [source]
When I first started an anti-candida diet, I relied on carob for many of my treats, partly because caffeine is commonly prohibited at the beginning of the diet (and chocolate can also trigger cravings). Years before, I’d become familiar with a local confection called Carooba (doesn’t that make you think of Fred Flintstone or Ralph Kramden about to do a little dance and jump with joy? As in, “Caarrrrooooba!”). Basically a candy bar made with carob instead of chocolate, it was also sweetened with stevia. I mean, could there be a more perfect bar? It came in three flavors, as I recall: plain, raisin, and toasted coconut.
As much as I love my chocolate (and I really, really, REALLY love my chocolate), I like to give carob its due, too. I was thinking about the Carooba bar the other day and decided to re-create it at home. A little playing, a little Instagram snapping, and I had it down!
This bar makes a fabulous sweet treat when you’re craving a little somethin’ somethin’ and don’t want the effects of chocolate. It’s also perfect if you’re just starting out on an anti-candida diet. Carrrooooooba!
(“This one makes us happy, too, Mum–we love carob! And it’s safe for dogs!! Carr–ruff! ruff!–ba!”)
Carob Coconut Bark
Super simple to make, this bark is reminiscent of chocolate, without providing all the caffeine or triggering cravings in the same way. The added cashew butter allows for a creamy smooth texture, but feel free to swap out with sunflower or sesame seed butter (tahini) if you can’t have nuts.
6 Tbsp (45 g) carob powder (can be raw or toasted)
1/4 cup (60 ml) virgin coconut oil
1 Tbsp (15 ml) smooth natural cashew butter
1/4 cup (60 ml) shredded unsweetened coconut, toasted
1/2 tsp (2.5 ml) pure plain or vanilla liquid stevia, or to your taste
Line a small square container with 2 layers of plastic wrap (this will prevent the bark from sticking so you can get it out easily for cutting). My container was about a 4-inch (10 cm) square.
In a small pot over lowest possible heat, melt the coconut oil and cashew butter together. Stir to combine well.
In a mini food processor (I love this one) or Magic Bullet, quickly whir the carob powder to break up any lumps. Add the oil mixture and stevia and blend to combine. Add the coconut and stir well, but don’t blend again.
Pour the mixture into the container and refrigerate until firm, at least 2 hours. Remove from the container, peel off plastic, and cut into pieces. Store, covered, in the refrigerator. The carob bark will keep, refrigerated, up to 2 weeks, but can also be served at room temperature (it will begin to soften, so don’t keep it out too long!). Makes 9 pieces.
Suitable for: ACD All stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan.
If you’re new to the anti-candida diet or looking for ongoing support, I can help.
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