After months without chocolate, I eagerly re-tested cocoa and cacao options. It tasted so good, but I was quickly exasperated by near immediate headaches.
In search of a chocolate-y fix, something to provide a holiday treat despite a lengthy list of food sensitivities, I found this quick, simple and fun recipe. I think you’ll find it to be quite convenient!
I began by typing the ingredients I wanted to use into Google’s search engine: “carob, coconut oil, peppermint, stevia/truvia.” Up came a number of potential recipes, so I swapped out the vanilla extract (to avoid alcohol – a problematic ingredient for myself) with peppermint oil and ended up with a minty masterpiece in no time at all.
The finished bark-like product is easy to break apart or you can cut into cubes, if you prefer a neater look. Either way, you’ll want to store these morsels in the fridge, or else they will melt. Carob worked well (for me) but you can use cocoa or cacao powder if you choose.
This recipe took less than 5 minutes to assemble 4 ingredients, 20 minutes to set in the freezer and no time at all to enjoy.