Velvety Smooth Carob
Before I became vegan I used to adore Lint Chocolate – I loved the way they were so silky smooth and had a very nice melt-in-the-mouth feel… but never did I imagine, nor did I ever expect to come across any vegan carob chocolate that would come close to resembling that. Since then I have tried many different versions of vegan carob chocolates and although they were nice and pleasant tasting, but they were never like real chocolate – they never gave that same smoothness and mouthfeel as that of the real thing.
Not until I accidently stumbled across a recipe to make my own vegan carob chocolate from scratch. There I experimented, changed and added a few of my own twists and surprisingly landed on something that truly resembles fine chocolate. But the funniest part is - they are Vegan and made from Carob! And the best part is - They are healthy and packed full of nutrition... Chocolate you can feel happy and guiltless giving to your kids without the caffeine!
Look, I am not saying these are 100% like the real thing, but in my opinion they are so, so close to it that it can easily fool anyone... This version is Velvety smooth and creamy, super delicious and to me has the same melt-in-the-mouth feel that traditional chocolate as I remember does...
So go on and follow this recipe to the T and you will land yourself with some silky smooth melt-in-the-mouth goodness too!
1 cup coconut oil (I used organic cold press unrefined that has minimal coconut taste or smell)
1 cup roasted carob powder (use a good quality one - here's a link for the ones I used)
1 tbsp coffee substitute (I use "Nature's Cuppa - Rich Roast coffee alternative)
3 Tbsp honey
1 tbsp vanilla extract
3 tbsp smooth peanut butter (I used Kraft peanut butter, but you can use cashew, almond or any other nut butters that you like)
1 tbsp hulled tahini paste
1 tsp Celtic Salt
Add all ingredients except carob powder in a jug.
Pour boiling water into a medium/large pot that will be big enough to place the jug into.
Sit the jug inside the pot of boiled water. Stir and let all the coconut oil, nut butters and honey melt down together. Be careful not to overheat your coconut oil and butters as it will split from the carob powder, which is why i suggest sitting it in kettle boiled water rather than heating over the stove top.
Then slowly add the carob powder, a little at a time stirring to dissolve. I like to use a whisk to stir it.
Once you have incorporated all the carob powder and have stirred it to a smooth consistency, pour into moulds or onto a tray lined with baking paper and let it set in the refrigerator for at least 1 hour.
Take out from the fridge and demould or remove the chocolate with the baking paper from the tray and cut the chocolate on the baking paper into blocks as I have, or into what ever shapes you like.
Bear in mind that they can melt in warm temperatures so it is best to store them in the fridge in a sealed container. They will keep in the fridge for several weeks.
Note: Once you have made and tried this basic version, you can choose to add whatever twists that would fancy you. Such as adding orange zest, fine desiccated coconut, mint, various nuts or dried fruits, etc.
Also bear in mind that different carob powders vary in taste and texture.. I have found some to be grainier than others. If you are in need of some, you can order the ones that I used here - Carob Powder
To achieve a version that is more able to withstand slightly warmer temperatures than the fridge without melting too quickly like regular chocolate, you can replace the coconut oil with cocoa butter (which is also vegan and has no caffeine content).