- 1/2 cup of unrefined coconut oil
- 1/3 cup of toasted carob powder
- 1–2 tbsp of nut or seed butter (I used cashew butter)
- 2 tbsp of maple syrup (to make sugar free, use erythritol)
- 1/3 cup of roasted, unsalted macadamia nuts (add more or less, if desired)
- Sea salt (don’t use if you are using salted macadamia nuts)
- 1/4 cup of toasted unsweetened coconut flakes (optional)
- 2 scoops of collagen peptides (for extra gut-loving benefits + protein)
- Toast coconut flakes (if using) at 300 F for about 3-4 minutes. Watch carefully and set aside when done.
- Melt coconut oil in sauce pan over low heat (alternatively, you can microwave for about 30-60 seconds).
- Once the coconut oil is melted, remove the pan from the burner. Gradually add in the toasted carob powder, and whisk until there are no lumps.
- Add maple syrup (or other sweetener), nut/seed butter, and a pinch of salt (if using). Add collagen peptides at this point if you are using that as well and keep stirring until completely combined.
- Spread half of the macadamia nuts onto a baking sheet or dish lined with parchment paper. Pour carob liquid over the macadamia nuts. Sprinkle remaining macadamia nuts on top, as well as the toasted coconut.
- Place in the freezer for 15-20 minutes or until solid. When it’s finished, just break up the carob bark. I like to enjoy mine right out of the freezer, but it’s also so delicious to let them soften up a little!
These can be stored in a covered container in the fridge (I’m not sure how long they stay good for because they are always gone within a few days over here.)
If you decide to use cocoa when making this, keep in mind that carob has a sweeter taste, so I don’t have to use as much natural sweetener. Adjust sweetener amounts as needed.
To make this recipe sugar-free, I highly recommend using powdered erythritol