I finally figured it out!!! The perfect Carob Morsels. Aren’t they sooo cute!? I piped them using a ziplock bag. Therapeutic. Yet, mundane. Robotic, repetitious movements are fun
sometimes 🙂 . It takes me back to rolling silverware at one of my first jobs as a young adult, Cracker Barrel. Two stars, baby. Hey, that’s pretty good for a years worth of work.
I have a few molding trays for chocolate candies, but I prefer not to use them. I can never get the darn things out. Or maybe I just haven’t found the right tool yet!! Any Suggestions? In the meantime, I’ll be piping away.
So, I bet you’re dying to know the secret ingredient here!! I’ve made several carob morsels at the hiz-ouse. They are impossible to find at the grocery store, and I always have carob powder on hand. The recipes that I found always tended to be powdery in taste. Yuck.
I tried changing up the sugars. I tried lessening the carob powder. Then I started experimenting with different fats. Coconut butter and carob were a given in the recipe (and don’t forget my bess frand Mr. Salt). And in walks the fabulous Palm Oil. Thank you Jesus for the Palm Oil. Now we can create the creamiest in all the world Carob Morsels. Yeah!
And, just so you know, this is a great fudge sauce. Add a little more palm oil to soften the fudge. Once it is at the consistency you prefer, do a little taste test to make sure nothing else needs to be adjusted. Dunk away!! I prefer strawberries. If you look closely at the sauce on this strawberry you will see tiny granules. I used coconut sugar to sweeten this one. I liked the little crystal crunch and the caramely flavor. Also, don’t be afraid to put these things in the frigidaire. Chocolate (I mean Carob) Covered Strawberries for your love 😉 .
This creation makes a great base for nut butter fudge as well. I mixed 1 1/2 T of almond butter (or other nut butter) with the base and added a few more dashes of salt.
I probably added more stevia, as well, but nobody really needs to know that. I would have taken pictures of these but I seem to have misplaced them (as my stomach gurgles). My poor, poor family. I am required, by profession, to do many taste tests. Sometimes I don’t lend that courtesy to my family. Hey, you snooze, you lose. ;P
Check out my favorite Carob Chip Cookie recipe. You’ll get to utilize these babies and get to eat on some cookie dough. Gluten free, of course.
I also top my ice cream with them. So stinkin’ good.
Of course they are eaten by the handful, on occasion.
- Start by mixing the carob and coconut butter.
- Once they are combined, add the palm oil.
- Now, sweeten with stevia and add a dash of salt.
- Adjust sugar and salt to your liking.
- Prepare a piece of parchment paper for a tray that will fit level in your freezer.
- Transfer the mix to a ziplock bag. Squeeze it all to one corner to prepare for piping. You will be cutting off the corner of the ziplock bag so that it resembles a piping bag. Don't cut too much off. You'll have a disaster. As you cut make sure not to squeeze, otherwise you'll have another disaster.
- Begin piping small morsels onto the parchment paper.
- Once finished, transfer the tray with the morsels to the freezer.
- It only takes about 10-15 minutes to get a good solid freeze on these. I usually make these at the same time as I make my cookies 🙂
- Store in a ziplock bag in the freezer.
I use heaping Tablespoons of the ingredients. Why not?