It's no secret I love carob! I imagine carob shops pop up much like there are chocolate shops already in existence.
Carob bars, hot carob drinks, anything chocolate I imagine as carob.
I developed an allergy to chocolate in my early teens that just never went away. So as of right now, the most I get from chocolate is the sniff I ask for when whoever I'm with is snacking on it.
You can guess my happy surprise when came across Kris Carr's Chocolate Frosting from her cookbook Crazy Sexy Kitchen. My modified recipe is below:
1/2 cup maple surup
3/4 cup carob powder
1/2 cup organic butter (or vegan butter)
1/2 cup almond milk (or any milk)
Blend all the ingredients until creamy.
I refrigerated mine and used the left over throughout the month for toast and any other dipped fruit.
Start dipping!! My faves are organic strawberries - they have the best flavour!
Seriously, THE best dipped strawberries!! And the remaining sauce, well...it goes on pretty much everything (anyone say "nutella?")!
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