CAROB TREATS

These little treats contain no added sweetener of any kind and so are suitable for someone on an anti-fungal or anti-candida diet. The carob powder is naturally sweet but probably not sweet enough to  satisfy the average “sweet tooth” who would need to add at least 1 TB of sweetener ( maple syrup, agave etc.) to the recipe.

For a period of time I used Cacao powder when making desserts because I was drawn in by the superfood ‘hype” however after researching cacao I discovered that while it contains some very worthwhile nutrients it also contains some added “nasties”such as tannin, theobromine and caffeine. Carob, on the other hand, is a nutritious alternative free of chemicals.  This article gives a basic summary of the differences between the two products :http://amazinghealth.com/AH-health-carob-chocolate-methylxanthines

CAROB  TREATS

Makes:  Approx 12 treats (mini muffin size)

INGREDIENTS

• 1 cup carob powder
• 3/4 cup water
• 1 TB tahini (hulled)
• 4 TB sesame seeds
• 3 TB melted coconut oil
• 10 drops of peppermint oil (can omit)

METHOD

1. Mix carob powder and water together to make a paste.
2. Add all other ingredients and mix until thoroughly combined.
3. Spoon into mini muffin pans and place in freezer until set firm.
4. Store in freezer and remove just before serving.

*Can easily substitute other flavourings such as orange zest, mesquite powder, lacuma powder, Eco or Caro (natural coffee substitutes) etc