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Carob Sauce

Aug 20, 2017 | by Lisa Reynoso

Carob Sauce
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Need something to pour over your ice cream? Try this simple carob sauce. You can sub cocoa if you want, but you’ll probably want to increase the sugar, because while carob is slightly sweet, cocoa is bitter.

 

2 cups dairy-free milk or water
½ cup carob powder
½ cup sweetening (honey, pure maple syrup, etc.)
2 tablespoons cornstarch or arrowroot
1 tablespoon vanilla
Pinch of salt

  1. Place all ingredients in a saucepan, except some of the milk and the starch. Whisk smooth.
  2. Heat to simmering over medium heat, then add in remaining milk mixed with starch, and stir constantly until thickened.
  3. Allow to cool a little, then serve warm or cold over ice cream.

 

Chef’s note: This dip is very tasty in many different ways. You can use it on a fruit salad (try it with a sprinkle of shredded coconut), as a fruit dip, over oatmeal or other hot cereal, or even as a spread for fruit toast. Get creative! This will not make a good dipping sauce for coating fruit, however, because it will not thicken and harden like melted carob or chocolate chips would. But you could dip fruit in it as you eat it!

Lisa Reynoso
Lisa Reynoso
Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.

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