About 24 servings
3/4 cup carob powder
1 cup unrefined, extra virgin coconut oil
20 drops chocolate flavor liquid stevia (alcohol free) OR 1/4 cup maple syrup
A couple handfuls of toppings of your choice, mix and match - ideas are: chopped nuts (almond, pecans, walnuts, pistachios), hemp seeds, grated lemon or orange zest, grated fresh ginger, finely shredded unsweetened coconut
1.Oil a sheet of parchment paper and line a baking sheet that has a lip around the edge.
2.Combine carob, oil and sweetener in a bowl. Pour water into a saucepan and place the bowl inside to create a double boiler.
3.Heat until coconut oil is melted, whisking to combine.
4.Spread mixture onto parchment-lined baking sheet and add toppings. Place in freezer and allow to cool until completely hardened, about 1 hour.
5.Break into large chunks.
Through the cooling process, this bark may gain a beautiful whitish striated pattern, which adds to the charm. This bark looks great presented in clear cellophane bags tied with a bow, so their toppings can be seen by the receiver. Be sure to keep this refrigerated before and after giving, as the chocolate will begin to melt if it gets too warm.
Variation: Try this with 5-8 drops peppermint essential oil. Start with less, tasting and adding more as you like.