Sugar-Free Coconut Carob Bars
128 g coconut butter (or store-bought // warmed to liquid texture in oven, stovetop, or microwave)
45 ml coconut oil (melted)
24 g toasted carob powder
22 g maca powder (optional // adds adaptogenic benefits and caramel flavor!)
9-18 g coconut flour (for thickening // or sub almond flour)
1 healthy pinch sea salt
1/2 tsp vanilla extract
Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
Taste and adjust flavor as needed, adding more carob powder for “chocolate” flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You’re looking for a pourable liquid, but not too watery.
Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don’t be worried if the tops of your bars have a bit of ridging to them – that’s totally normal!
Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.
1 medium ripe avocados, peeled and pitted
1 medium ripe banana, peeled
1/4 cup coconut cream
3 tablespoons maple syrup
1/4 cup carob powder
1 teaspoon vanilla
Pinch of salt
Put all ingredients into a blender and pulse until smooth. Spoon into bowls and serve immediately or refrigerate.
Recipe by Healthier Steps
Carob Banana Bread
3 medium bananas
95g buckwheat flour (3/4 cup)
50g oat flour (1/2 cup)
50g ground walnuts (1/2 cup)
60g carob powder (1/2 cup)
1tsp baking powder
1tsp bicarbonate of soda
pinch of sea salt
2tbsp ground flaxseed + 6tbsp water
60ml melted coconut oil or olive oil (1/4 cup)
2tbsp maple syrup
2tsp apple cider vinegar
30g chopped walnuts for topping (1/3 cup)
Preheat the oven to 180°C (350F)
Line 10″ x 4½” loaf tin with baking paper.
Mix 2tbsp of ground flaxseed with water and set aside to thicken.
Peel and mash the bananas with a fork and set aside.
In a large bowl whisk together buckwheat flour, oat flour, ground walnuts, carob, baking powder, bicarbonate of soda, cinnamon and salt and set aside.
In a different bowl whisk flax eggs with melted and cooled coconut oil, maple syrup and apple cider vinegar. Have all of the ingredients at room temperature.
Add the wet mix together with the mashed bananas to the dry mix and mix until combined.
Spoon into your lined tin, level the surface and top with chopped walnuts.
Bake for about 35-45 min or until a cocktail stick comes out almost clean. Will be slightly sticky.
Remove from the oven and leave to cool down.
Enjoy warm or cold!
Recipe by Nirvana Bakery