Carob Coconut 'Chocolate'
Super Yummy, Creamy and Delicious!
400g pure creamed coconut (not to be confused with coconut oil)
3 Tbsp Carob Powder
1 Tbsp cereal coffee (coffee substitute, I use "Nature's Cuppa - Rich Roast coffee alternative))
2-3 heaping Tbsp honey (more or less according to taste)
1-2 Tbsp smooth peanut butter
1-2 Tbsp Hulled Tahini paste
½ tsp salt
1 Tbsp Vanilla
Melt creamed coconut in a saucepan over low-medium heat. Add all other ingredients and mix well.
Taste and adjust for extra sweetness if desired.
Pour into molds or a tray lined with baking paper (for easier cleaning). Refrigerate for 1 hour.
Demold or cut into blocks/cubes.
Transfer chocolates into an airtight container and keep in the fridge.
Keeps in fridge for several weeks.
Note: You can also add peanuts, hazelnuts, macadamia, almonds, fine desiccated coconut, sultanas, or grate some orange peel zest to the mixture before transferring to molds or trays. Super delicious either way. This time I choose to keep them plain.