Carob Cocoa is quite a nice warm vegan treat on a cold day, or for any time your heart desires, especially for those who are trying to avoid eating chocolate. It is thick and “creamy”. This quick and easy recipe takes only about five minutes to prepare and heat, and since Carob is much sweeter than Cocoa, you may not need to add any sweetener; by itself, it tastes like bittersweet chocolate. In fact, since we started making it, we prefer it to trying to make the traditional cocoa without milk.
Carob Cocoa
Carob Cocoa Ingredients:
Per Cup
1 heaping tbsp. Carob powder
¼ tsp. Corn Starch
6-8 oz. Water
¼ tsp. Vanilla Extract, or to taste
Stevia or other sweetener (Optional)
Carob Cocoa Cooking Utensils:
Measuring Cup, Liquid
Measuring Spoons
Preparation:
Mix the Carob powder and corn starch in the water until smooth.
Heat the ingredients on the stove top in a pot with occasional stirring, or hear an individual cups in the microwave oven, and add a little vanilla and stevia (if desired) mixed in.
We usually make two cups at the same time by doubling the recipe and heating the cocoa in our 2 cup glass measuring cup in our microwave oven, and then pouring it into individual serving cups.
Serve and Enjoy!
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