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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Thursday
Jan222009

Rich Coconut Carob Spread (vegan, raw, gluten free)

Holy yum. That's all I have to say. Rich and creamy, this spread is about as close to chocolate sauce as I can imagine. Better maybe even. It is totally luscious, vegan, gluten free, and can even be made raw. Holy smokes. Eat it on anything from rice cakes to fresh fruit, blob it into a protein shake, or spoon it right out of the jar. It would make a killer frosting/glaze on a cake, or as filling between two little cookies.

It hardens when cool, so I would not recommend keeping this in the fridge. At room temperature, it is almost like a thick, slightly crumbly fudge. For smooth, spreadable enjoyment, warm jar slightly to desired consistency, or, if you aren't worried about keeping it raw, throw a blob in the microwave.

RICH COCONUT CAROB SPREAD (vegan, raw, gluten free)

yield: approx 3/4 c

1/2 c raw coconut butter (I like this one from Artisana)
3 T virgin coconut oil
2-3 T raw carob flour (I prefer using toasted carob, but I'm not a raw foodie!)
optional: 1/2-1 T raw agave nectar

  1. Set up a double boiler. If you have one, great! If you don't, find a heat-safe bowl that sits atop a saucepan. Fill the saucepan with 1-2 inches of water, then place the bowl on top of the saucepan. The bowl should not touch the water. Bring the water up to a boil, then reduce to a simmer.
  2. Place coconut butter and coconut oil in warm boil, and heat until it softens just enough to mash. Stir in carob flour and agave, and stir until well mixed.
  3. Remove bowl from heat, and give it a final stir or two until velvety smooth. Transfer mixture into clean glass jar, and store at room temperature. It will harden when it cools; you may want to warm the jar slightly to use.

FUDGE VARIATION: This makes a tasty fudge! Pour warm coconut mixture into a small pan that has been greased lightly with coconut oil, or lined with parchment. If desired, sprinkle with chopped nuts, finely shredded coconut, or ground goji berries. Let cool and harden, then slice into small squares. Or, if you want small candy shapes, pour warm mixture into neoprene candy molds or neoprene ice cube trays. Let cool, and remove from molds. Serve the fudge at room temperature. Totally decadent! Store in a cool place; if it gets warm, it will start to melt.

 

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