My Mum Lied and Easy Coconut Carob Cups

coconut_carob_cupsMy mum lied and I couldn’t be happier. That’s right, you heard me, I am super excited. Let me explain.

My two year old has been having a great time playing outside in the cool fall air but from time to time her little fingers get cold and we need to entice her to come inside. We needed a treat, so we started making dairy and sugar free hot cocoa. However, I started to think that caffeine might not be the best thing for her, especially before nap time. My solution? Offer her hot carob instead! I had a bag of it in the cupboard that I had intended on testing in some recipes but never did. It didn’t take much convincing to get her to try it and wouldn’t you know, she loved it.

I took a sip myself one day to see what it tasted like and curiously it brought back a rush of memories. I was very surprised to discover that carob was a familiar flavour to me as I don’t recall ever eating it! The taste harkened back to eating chocolate covered raisins at the movie theater as a kid. My mum would pack snacks in her purse when we went to the movies and we would each get a little baggie of our own. Wait a minute, why would the carob remind me of chocolate covered raisins? That’s weird…unless they weren’t chocolate at all and my mum was trying to pull the wool over our eyes…ooh, very sneaky! That would explain why I could never find chocolate covered raisins that tasted as good as I remembered as a kid! A quick phone call confirmed that yes, she did buy carob covered raisins! She claims that she doesn’t remember if she told us they were chocolate or not, but I think she does. The jig is up, and I am so happy it is!

Right away I wanted to make carob covered raisins, I have never had such a craving, but of course dried fruit is a huge no no for candida sufferers so I had to think on my feet. I had been working on some healthy halloween alternatives for my daughter and I had a package of creamed coconut
(aka coconut butter) in the cupboard (this brand) that I was hoping to experiment with it as I had never used it before. It just came to me to melt the creamed coconut and add carob to make mini cups. I heated the coconut and stole a taste again, since I hadn’t used it before either. Again, I was surprised that the taste was pleasantly familiar. Turns out my mum used to make coconut fudge (yummy!) from creamed coconut, who knew? So I whisked in carob and a touch of stevia and voila, a trip down memory lane. I spooned my “memory mixture” into mini paper cups and set them in the fridge. Can I tell you, I loved them SO much! Such familiar flavours and familiar texture, that it gave me goosebumps!

Another great thing is that both creamed coconut and carob have a natural sweetness to them so you may not need any stevia at all. Since my daughter loved them they will permanently be on my treat list for holidays and special occasions, maybe even for everyday as they are SO easy to make! The taste I can’t describe to you completely but carob reminds me of a milder, sweeter cocoa powder while creamed coconut tastes how it sounds — like coconut! The texture of the creamed coconut is a bit grainy as there are teeny tiny pieces of coconut in it but is quite pleasant.

These bites are quite satisfying and a great treat to have in the freezer for those weak moments. Don’t like carob? Try cocoa instead! And if you are not accustomed to eating coconut products (like oil) don’t eat the whole lot of these at once. We had no issues but you may experience some die-off symptoms as coconut is an anti-fungal. Your body also may not be use to processing the fat so just keep that in mind.

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My Mum Lied and Easy Coconut Carob Cups

Ingredients

1/2 cup creamed coconut/coconut butter, I used this brand

4 Tbsp carob powder, sifted

34 drops stevia, or to taste

24 mini baking cups (1 1/4" diameter), like these

Instructions

  1. Arrange baking cups on a plate or small tray.
  2. Heat creamed coconut in a small saucepan over low heat, until creamy in texture.
  3. Sift in carob powder and whisk until combined.
  4. Add stevia to taste, whisking as you go.
  5. Once combined spoon mixture by teaspoon fulls into baking cups.
  6. Place cups in the fridge or freezer until set.
  7. Enjoy!

Notes

Store these yummy bites in an airtight container in the fridge or freezer.

http://candidafreecandee.com/mum-lied-easy-coconut-carob-cups/

This recipe has been shared on Allergy Free Wednesday, Gluten Free Wednesdays, and Healing with Food Friday!

What flavours bring back childhood memories for you?

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  2. hi there!
    wondering if i could replace the stevia with something else? if so, what would you recommend and how much?! :)
    loving all your recipes so far!

    • You could for sure, are you looking for a candida-friendly sweetener? If not, I would recommend honey or maple syrup, if not xylitol would work. Start with a Tablespoon and add more to taste. The coconut butter is what really firms these up, so a little more sweetener should not affect the final product. Let me know how it goes. I am so glad you are enjoying the site so far!

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  5. My mother did the same thing when I was little with homemade “hot chocolate”! :) Now I find myself doing it to my own kids. :) What a great recipe, Candace – thanks for sharing it!

    • Thanks so much Raia! I know, I accidentally called it what it was “hot carob” instead of “cocoa”. Luckily, my toddler was even more excited about carob…I’m not sure she can tell the difference! =)

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