DIY Carob Chips
So it has been a few years now since I’ve had the joy of chocolate chips in my life. In fact, I think my husband “martyred” himself by finishing off the last of the ones we had in the house just so they wouldn’t tempt me. What a way to take one for the team, Sweetie.
What is Carob?
Carob is the standard replacement to chocolate in AIP recipes, and it is much easier to come by now than it was. If you haven’t heard of carob before, it is a powder that looks much like cocoa powder that is made from the pods of the carob tree, a shrub of the pea family native to the Middle East and Mediterranean. The pulp of these pods is dried, roasted, and then ground into a powder which can be used 1:1 in place of cocoa powder with none of the caffeine or theobromine, stimulants that can have an negative effect on sensitive individuals and those pursuing healing. It is also free of many of the ethical issues surrounding chocolate.
That being said, the flavour is somewhat different, and if you are a chocolate connoisseur, it may take some time for your taste buds to adjust. Carob is often described as having a slightly sweeter flavour than cocoa, which can be quite bitter. When used in place of cocoa in baked goods and beverages, it will have a flavour reminiscent of dark chocolate with a slight toasted note. It does make for a fantastic Hot Coco, this amazing fudge, and some pretty tasty Orange Carob Fat Bombs.
Homemade is Better
While you can purchase carob chips commercially, every single brand I have come across contains soy lecithin and often other ingredients unfriendly to our health. If anyone has found a source without these nasties, feel free to let me know! In the mean time, making your own carob chips is quick, easy, and waaaay cheaper than any you could buy. The only down side is that you need to store them in the fridge or freezer to keep them from melting in warm environments. A minor trade-off I am happy to make.
If you still have chocolate in your life and just want to make your own homemade chocolate chips, just replace the carob with cocoa powder (1:1 remember) and you’re good to go. As with any recipe, everyone’s tastes will differ, so feel free to adjust the sweetener to your individual tastes.
So without further ado, here is your step-by-step guide to making your own carob chips (or chocolate chips) right in the comfort of your own kitchen.
DIY carob chips, a quick, easy, healthier alternative for all your baking needs.
- 1 cup carob powder (or cocoa powder)
- 1/2 cup palm oil
- 1/2 cup coconut oil
- 3-4 tablespoons of honey or maple syrup (to taste)
- 1 teaspoon of vanilla extract (alcohol-free for AIP) (optional)
- pinch of sea salt
- Melt the oils in a double boiler.
- In a mixing bowl, combine all other ingredients and add the melted oils. Whisk together thoroughly and adjust sweetness if needed.
- Line one 8"x8" baking dish with parchment paper. Transfer carob mixture to the dish and spread out evenly with a spatula or your hands.
- Place the dish in the freezer for 30-45 minutes (or however long it takes for the contents of the dish to solidify without getting too hard to cut).
- Remove from freezer and lift parchment paper out of the dish and flatten the paper.
- Using a warm knife, cut the solidified carob mixture in 1/4" slices lengthwise and then across to make small cubes.
- Using the parchment paper the carob chips are still sitting on, pour them into a jar or bag and return to the freezer to finish hardening, making sure the chips are all broken apart as much as possible.
- You can either continue to store them in the freezer or may move them to the fridge. If you have a cool environment, they may also be kept out, but just remember that coconut oil melts at 24C/76F.
Give these carob chips a try and let me know how they turn out. Also, I’d love to see if anyone tries some fun flavours with them!