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Carob Bars

 
Posts: 155
Location: Dayton, Ohio
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I'm wondering if anyone on this forum has tried to make carob or honey locust bars before. I've seen one recipe for carob bars in an online video, but it uses coconut butter (not coconut oil), so the recipe would not be good for anyone wanting to find an entirely locally grown substitute for chocolate. Most other recipes I've seen call for pre-made carob chips, so they're not an option for anyone wanting to use his own carob powder.


I'm hoping someone here has an alternate recipe for carob or honey locust bars that uses an alternative binder to hold the bars together: maybe tallow, lard, ghee, or butter.

By the way, I am currently planning on making honey locust powder from a full bag of honey locust pods I've collected this Fall.
5427E555-83EB-4D83-B472-4951BFA5A7E9.jpeg
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Honey locust pods
 
pollinator
Posts: 368
Location: BC Interior, Zone 6-7
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Carob gets so much hate. I love it. When I want to make a chocolate banana smoothie and only have cocoa powder, not carob, I'm sad.

I can't watch the video on my phone, so not sure what you're aiming for. Are you wanting to make chocolate, but with carob; or bar like a Nanaimo bar, just a tasty, chocolatey treat?

If the latter, I'd use either nut or seed butter as a binder or dried fruit for a raw carob treat. For a cooked one, i really like buckwheat with carob.

If you're trying to make chocolate and the video you posted is basically what you want minus the coconut butter, should be easy to experiment from there.

Please let us know how the locust pods turn out
 
Ryan M Miller
Posts: 155
Location: Dayton, Ohio
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forest garden foraging urban food preservation fiber arts ungarbage
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Jan White wrote:Carob gets so much hate. I love it. When I want to make a chocolate banana smoothie and only have cocoa powder, not carob, I'm sad.

I can't watch the video on my phone, so not sure what you're aiming for. Are you wanting to make chocolate, but with carob; or bar like a Nanaimo bar, just a tasty, chocolatey treat?

If the latter, I'd use either nut or seed butter as a binder or dried fruit for a raw carob treat. For a cooked one, i really like buckwheat with carob.

If you're trying to make chocolate and the video you posted is basically what you want minus the coconut butter, should be easy to experiment from there.

Please let us know how the locust pods turn out



I am aiming for a carob or honey locust bar resembling chocolate in firmness, preferably something brittle like dark chocolate without the bitterness.
 
master pollinator
Posts: 8827
Location: Victoria British Columbia-Canada
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Some people may not be familiar with Nanaimo bars so I have located a picture.

Here's a joke that I heard shortly after moving to the Nanaimo area 26 years ago. It used to be a pretty rough town.

What's in a Nanaimo bar? There's some nuts, but it's mostly bikers and hookers.
Screenshot_2019-11-07-18-01-32.png
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