Carob Almond Buttercup

This sweet treat is reminiscent of an Almond Joy bar for the most part. Okay, I think it is more of a cross between an Almond Joy bar and a Hershey’s with almonds. This is a super simple recipe. I bought about 5 pounds of carob chips a few years ago and they have been literally hanging in my freezer. So, I decided to give my own recipe a go. I hope you enjoy it!

Now, depending upon the carob chips you use, this recipe could be completely sugar-free, though my carob chips are made with cane sugar. you may find varieties unsweetened or made with coconut sugar or beet sugar. Some people make their own chips. It is really up to you!

Now, I covered almonds in a previous post (quick almond ricotta). This food boasts a highly nutritious composition, rich in calcium, phosphorus, magnesium, and potassium, along with a variety of other valuable nutrients. Its impressive health benefits include supporting blood health and assisting in the relief of anemia, constipation, and respiratory issues. Additionally, if you’re facing dental, hair, or skin concerns like psoriasis, it can be quite helpful.

In a previous post (coco-yo) I also covered coconut. Coconut is a highly nutritious food packed with essential nutrients. It offers a good source of fiber, protein, potassium, folate, iron, and beneficial fats. When I say beneficial fats, I’m referring to those that can boost your metabolism, helping your body to burn more calories.

I also covered carob in a previous post (hot hazelnut carob). Carob is not only a food packed with nutrients and numerous health benefits, but it is also favored by Seventh-Day Adventists for being naturally free of caffeine. A quick look at its nutritional profile shows that it is low in fat, high in fiber, and rich in essential minerals such as calcium, magnesium, and potassium. It also contains vitamins and offers a great energy boost. It’s interesting to note that carob, often referred to as “locust bean,” was part of John the Baptist’s diet, along with wild honey.

Now, without further ado, here is the very simple recipe:

Carob Almond Buttercup

Ingredients:

• ½ cup whole almonds, roasted + more to top
• ½ cup coconut flakes
• ½ cup almond butter (thick almond butter)
• 2-3 Tablespoons raw agave nectar (or honey)
• 1 pinch pink salt
• ½ cup coconut oil (virgin or steam-refined)
• ½ cup carob chips
• drop of vanilla for coating mixture, optional

Instructions:

1. If your almonds need roasting, please them in a preheated 350 degree F oven for 10-12 minutes on a baking sheet.
2. In a food processor, process roasted almonds, coconut flakes, almond butter, agave, and salt until it comes together in a crumbly texture. It is your choice if you want chunky crumbs or smaller crumbs. (My almond butter is thick but if yours is thin, you may use less).  The mixture should not be creamy but more crumbly.
3. Spoon to divide out crumbly mixture into muffin cups (recipe makes 9-10 regular muffin cups).  Once in muffin cups, I press these down to flatten and place one whole roasted almond in the top center.
4. Place each muffin cup in the freezer to freeze while making the carob coating
5. On the stove over medium heat, melt coconut oil and add carob chips over a double boiler. ( This means place water in a pot and bring it to a boil and then place a bowl over it and melt coconut oil and chips in that bowl.  This insures it melts perfectly.) Stir until oil and chips have a thick, smooth, and silky consistency.
6. One-by-one, remove each frozen mixture from muffin cup and coat in the mixture.  (I do this very easily by using silicon muffin cups. I pop out the frozen mixture and place coating in the cup and place frozen mixture back in the cup and top with more carob coating.)  You may place this either in the refrigerator for one hour to harden or in the freezer for 30-40 minutes. Enjoy!