I still cannot get over how yum these ‘chocolate’ bars turned out. Yum does not even begin to describe them. They were ‘d-i-v-i-n-e’. After all they are packed with the goodness of Carob, Sweet Apricot Kernels and Coconut Oil. You will be pleased to learn that these bars are dairy free, sugar free and gluten free. So lets say bye-bye to any sugar rush!
The star ingredient, carob powder, is rich in iron, calcium and other minerals. And dietary fibre. And natural sugar! It also has many traditional medicinal uses, like boosting metabolism in kids and improving heart function in adults.
I am a bit wary of giving my son ready made, packaged chocolates as they are full of sugar and chemicals. But he being a kid loves it and I don’t have the heart to say no to him every time he asks for one. That’s when I started thinking hard and fast and came up with these carob apricot ‘chocolate’ bars. They look just like store bought chocolate but are full of all the good stuff and contain NO chemicals! Win-win for all!
These chocolate bars also make for a good, healthy and different gift, during the festival season. The nutty, roasty, earthy flavour of carob was so tempting we could hardly keep our hands off the chocolates long enough to take pictures. Go ahead. Try this recipe and let us know how yours turned out!
- 1/4 Cup Carob Powder (Caffine Free)
- 1 Tablespoon Pure Premium Cacao Powder
- 1/2 Cup Organic Wet Milled Cold Pressed Coconut Oil
- 1/2 Cup Popped Amaranth
- 1/4 Cup Sweet Apricot Kernels
- 2 Tablespoons Raw Acacia Honey
- 1/4 Teaspoon Shivalik Pink Salt
- 1/4 Teaspoon Vanilla Extract
- Roast the apricot kernels in a pan for 3-5 minutes on a low flame, stirring continuously.
- Once the apricots are cooled, grind them to a coarse powder. It is okay if they get a little paste-y.
- Sift together the carob powder and cacao powder in a bowl.
- Add in the coconut oil, honey, salt and vanilla extract. Mix well.
- Add the ground apricots and amaranth to the above mixture. Mix very well.
- Transfer to a silicone chocolate mould or a tray lined with butter paper or plastic wrap. Freeze for 30 minutes.
- Once cooled, pop the chocolates from the mould and enjoy. If you used a tray, slice up with a knife or use a cookie cutter.