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Here is a great recipe for a homemade chocolate and/or carob bar.
This recipe tops everything. 
What I mean is that you can basically put it on anything (anything that you want to be sweet, that is) that needs a chocolaty topping, or you can just eat it by itself.
Yum.
I found a version of it on Whole Approach, a website dedicated to helping folks recover from systemic candida. The support there is wonderful, the knowledge base is solid and the recipes are a great help for anyone dealing with candida, or just trying to go sugar free and/or avoid excess carbohydrates.
But I digress. Back to the desserts.
This versatile bar can top Homemade Protein Bars or go under Homemade Almond Joy Bars, for starters.
Of course, it can also be eaten alone .
I am going to give alternative sweetener and oil options. Have fun trying different options that you have available. I’m sure that you will find a way to use it no matter how it turns out!
Chocolate / Carob “Bar”
8 T coconut oil (organic palm oil works well too, or butter)
8 T almond butter (any nut or seed butter would work)
1/2 cup sugar or appropriate substitute (for candida diets, xylitol and erythritol work well. Approx 6 scoops stevia extract is a good alternative.)
5 slightly rounded Tbsp carob or cocoa powder
9 tsp honey or other liquid sweetener, or adjust and use a granular sweetener (for candida diets, use vegetable glycerine)
1/2 tsp vanilla
Variation: Add 1/2 cup coconut or chopped nuts or seeds after removing from heat.
Method
1. Melt coconut oil and almond butter over a simmer. To ensure a smooth product, you may wish to sift your carob. Stir in the carob and the granulated sweetener and combine thoroughly. Mix in remaining ingredients. Continuously stir until it slightly thickens, then remove from heat. Stir in the liquid sweetener and vanilla. Pour the mixture into an 8×8 pan if serving alone, or top your favorite bar or candy with a thick layer.
2. Depending on the consistency of your butter, and whether or not you have sifted the carob, your final product may have small chunks in it of carob and/or nuts and seeds. I also recommend using a mixture of alternative sweeteners if you are avoiding sugar. This will give a cleaner taste.
I hope you like this as much as my kiddos did! It sure is a better price in the sugar free version than the $3.75 bars at our local health food store!
Sounds wonderful, now that I’ll have my own stash of carob I can make this soon! Have a great day & keep up the good work. I’m enjoying learning & growing with the help of your blog.
Hi Adrienne,
I would love to try this recipe w/ the stevia, however I was wondering what 6 scoops of stevia is? Also in your protein bar recipe similar to this you mention 2 tbsp sweetener and wondered if that would also be the same for measurement for stevia. I have both the powder and liquid. I am new to using it in baking and need all the help I can get
Thanks!
Hi Christy!
Stevia is TONS sweeter than sugar, especially the extract, so it depends what kind of stevia you have. The extract is measured in scoops and the scoops measure 1/32nd of a teaspoon, believe it or not! The 2 Tbsp sweetener would be a regular strength sweetener like regular sugar, sucanat, honey, or alternatives like xylitol or erythritol. Let me know if you need anything else! Thanks for stopping by and hope you like it!
hey there! i am trying to recreate a Coconut Secret Classic Coconut Bar for a friend on GAPS (well, me too, these bars are amazing, and I KNOW you’d agree with me!). They are dipped in a thin lovely chocolate they sweetened w/ coconut crystals. Do you think this chocolate (melted) would work well for dipping? The almond butter has me wondering….
Hi Tessa! I would probably just not let it harden and then melt it. I would just try it from the melted stage and not let it get thick. Conversely you could try my chocolate chip recipe. These coconut oil based recipes are a little finicky and I am having a little trouble manipulating them once they are melted. I am no food scientist so I am not sure why but there is something chemically going on that makes them get all hard. I read one post where it seemed to indicate that it was bc of getting a little bit of water in it. There’s another blogger whom I may need to ask bc I believe she went to culinary school.
Anyway, I did make my choc chips the other day and before letting them cool I was able to mold them into chocolates and I’m hoping to get a fancier version up on my blog by Fri.
I look forward to seeing your bar recipe!
I made this to top the protein bar, using cocoa. I used 1/4 sugar and some stevia. After adding the honey, it was still pretty bitter. Maybe I had too much cocoa? So I added more honey and still wasn’t totally excited. I decided to use most of it for the bar. But then I had, maybe 1/2 cup left. I added one drop of peppermint EO and spread it out to make a bar. OH. MY. GOSH! It is so good! If you like chocolate and peppermint, you’ll love this!
Sounds great! I know carob has some inherent sweetness so perhaps that is why??? I love choc and mint. You are saying you added the peppermint to the mixture….did you see my Mint Chip Ice Cream? And Mint Chocolate Chips?
Hi Adrienne,
Thank you so much for this delicious recipe!! I can’t eat chocolate too much and was looking for a carob bar recipe that was better than those awful carob bars in the store. With your recipe I have found something I enjoy more than chocolate- Thanks!
I also find that I can use less sweetener, only about 3 tbs. of zylitol and maybe a 1/4 tspn of stevia.
Thanks again!
Karen
How wonderful! Thanks for sharing!