You will need
  • - carob bean - 2 tbsp
  • - coconut oil - 3 tbsp
  • - Jerusalem artichoke syrup - to taste
  • - coconut - 1 tbsp
  • - you will also need 1 - 2 tablespoons of coconut chips for the final stage of cooking - decorating candies
In the composition of the raw chocolate is carob powder carob. Carob is used as a replacement for cocoa powder, as it has a similar taste and external qualities. The main difference from carob cocoa powder - sweet flavour, whereas cocoa powder is bitter. An important factor that determines the choice in favor of carob is that it is hypoallergenic. That is, candy made from carob, do not cause allergic reactions, so that they can taste the sweet tooth who are allergic to chocolate. Carob contains such important for the body trace element like calcium. Therefore, the use of chocolates, carob recommended for children, because these sweets not only harm the teeth, but, on the contrary, help to strengthen them.
Coconut oil is used for making raw chocolates, also has a number of useful properties, since of its hypoallergenic and ending with the ability to regulate the amount of sugar in the blood.
Jerusalem artichoke syrup is added to taste, if you want to give extra sweetness to the candy. You can substitute honey, but in this case, increases the risk of an allergic reaction to the candy. Jerusalem artichoke syrup contains only natural sugar, it is often used as a natural and healthy sweetener for people with diabetes.
For making chocolate candy we take non-roasted carob. The powder will mix with melted at room temperature or in a water bath coconut oil. Add coconut, stir up, will try and add syrup to taste artichoke. By weight Osipyan small pieces and formed candies. We have to work quickly, as hands from the heat of the coconut oil will melt in. Ready candy roll in coconut and chill in the freezer for 30 - 60 minutes.
Store raw chocolates you need in the fridge.
Chocolates are made from raw ingredients, contain no refined sugar, cocoa powder and cocoa butter, so they can safely feast on people suffering from diabetes or food allergies, and small children, the pancreas which is still insufficiently developed and unable to handle the workload that comes with the use of conventional sweets industrial production. Also these sweets are indispensable in the menu of novice raw foodists, not yet weaned from the traditional supply.