A mixture of carob chips, dark chocolate chips, dark chocolate cake crumbs, and flax seeds. No added sugar.
I’m so excited to blog about these carob bars. My inspiration began when I had some leftover chocolate cake and unsweetened carob chips. Carob is a small evergreen shrub or tree that bears long brownish-purple edible pods often used as a substitute for chocolate. It’s slightly healthier than chocolate because it’s lower in fat and carbohydrates.
I first heard of carob from a friend of mine, Juliet. She mentioned its benefits and it captured my attention. When I did some research, I found carob is also very nutritious. According to Gilead.net, carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as Lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.
So, I added some unsweetened carob chips to tone down the sweetness and amount of carbohydrates of these bars. However, my children wanted some Oreo cookies, so I saved a quarter of the bar and added some Oreo cookies. 🙂
- 1 cup unsweetened carob chips plus more for toppings
- 1 cup bittersweet chocolate chips ( I used Ghirardelli)
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 tablespoon flax seeds
- 1 cup crumbled devils food cake (any leftover chocolate cake will do)
- Prepare a loaf baking pan and line with wax paper leaving an overhang for easy removal.
- Combine the heavy cream and butter in a medium saucepan. Simmer over low heat until the butter is completely melted. Remove from heat.
- Add the carob and chocolate chips and let stand for 3 minutes. Slowly stir until the chocolates are completely melted.
- Cool completely in the pan for at least 1 to 2 hours or until the chocolate mixture thickens.
- Pour 3/4 of the cooled melted chocolate mixture in the prepared baking dish.
- Add a cup of the devil chocolate cake crumbs. Lightly press down using the back of a spoon until most of the crumbs submerged and adhered to the melted chocolate.
- Add a handful of carob chips (or as much as you want) and press down with a spoon to combine with the mixture.
- Sprinkle the flax seeds (you can add some Oreo cookies at this time).
- Drizzle the remaining chocolate mixture on top of the bar.
- Refrigerate for at least 5 hours or overnight.
- Remove from baking dish. Trim the sides and cut in squares.
- Enjoy with a cup of your favorite milk.
Here’s a wee bit serving for me. 🙂
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