I spent Saturday morning creating these candy bars, which have quickly become one of my favorite sweet treats. They are sweet (but not too sweet) with a dab of chewiness, a bit of crunch and a whole bunch of delicious. I’ve been working with this carob candy recipe for a while but this was the first time I added raisins and I love the way the texture they add to this already wonderful confection. As with most chocolate/carob bars, you can substitute your choice of nuts, seeds and dried fruit. I chose these particular additions because they were already living in my kitchen. Along with an incredibly rich taste, carob is also packed with antioxidants and helps ease digestion. Get your hands on this stuff and make some candy!
Carob Candy Bars
2 cups raw carob powder
1 cup unrefined coconut oil
5 tbs. raw almond butter (or your choice of nut/seed butter)
1/2 cup unsweetened shredded coconut
1/2 cup raisins
1/4 cup chopped almonds
1. Place sealed jar of coconut oil in a bowl of hot water until the oil becomes liquid.
2. Place carob powder, coconut oil and almond butter in a food processor or blender and combine until smooth.
3. Pour carob mixture into a bowl and add coconut, raisins and almonds. Mix with a spoon.
4. Pour mixture into an 8×8 parchment-paper lined pan.
5. Place pan in refrigerator for two hours to solidify.
6. Cut candy into squares. Store in refrigerator up to two weeks.