Carob banana cocoa is a delicious hot and thick vegan recipe treat that’s great with breakfast or anytime on a cold day.
Carob Banana Cocoa Ingredients:
Carob Banana Cocoa Cooking Utensils:
Carob Banana Cocoa Preparation:
A cup of hot Carob “Cocoa” is quite a nice treat, especially for those who are trying to avoid eating chocolate and dairy. It is thick and “creamy”. 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.
Place in a blender: the carob powder, cornstarch, banana and 1 cup of water, cover, and run at high speed until the contents are smooth. Wash out the blender with additional water, if necessary, to bring the total volume to 2 cups.
Heat the blended ingredients, stirring occasionally, but do not let it boil; we also prefer heating the two cups of cocoa in our two cup measuring cup in our microwave oven for 3 minutes at 1000 watts, which makes the cocoa hot but keeps it below the boiling point.
Serve and Enjoy.