These easy Flavored Carob Candies can be formed two ways, and flavored many ways. In this recipe, I’m highlighting two: mint or lemon. Which do you prefer?Jump to Recipe
Please don’t think I have gone off my rocker by serving you two treat recipes back to back. I promise a more nutritious recipe with the next recipe post.
But for now… a little treat for the upcoming holiday! 🥰
I won’t tell you that carob candies taste exactly like chocolate because that would be lying. However, we have a helpful little ingredient available to us that makes a big difference…
Food grade flavoring oils
If you made the Blackberry Lemon Panna Cotta recipe that I sent you last week, you already have the lemon oil. And if you have made Minty Thins, you already have the peppermint oil. YAY! You can use these oils again, your choice, to flavor these candies. I’ve tried both flavors, and I honestly can’t say which one I like better. They are just different.
The answer for most of the ingredients is no – at least not 1:1. Carob powder is sweeter than cocoa powder, so if you want to use cocoa (stage one reintroduction for AIP), you’ll probably need more sweetness in the recipe.
If you want to try lemon juice, you’ll need way more than the amount I’ve called for here, and that will change the moisture level. It may even cause the carob to seize! 😬
If you can use regular peppermint flavoring (for AIP, reintroductions are necessary), again, you’ll need way more than I’ve called for here.
You have two options for forming these candies. You can roll them into small balls, refrigerate them, then sift some carob powder over them like a truffle, or you can press the mixture into heart-shaped candy molds before refrigeration. Totally your preference. Either way, keep them at least slightly refrigerated before serving, or they will get soft. Maybe too soft. But maybe not. You do you.
Enjoy these candies! Just not too many… 😉
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