Carob powder is a mild sweetener that is made by grinding the seed pods of the carob tree. It is commonly used as a chocolate substitute in vegan recipes, as the flavour is similar to that of cocoa. The colour and texture of carob chips is nearly identical to chocolate chips. This recipe yields 2 cups of unsweetened carob chips which can be used in any recipe that calls for chocolate chips.
Sieve 1 cup of carob powder by pouring it through a wire mesh strainer. Press all of the large chunks through the mesh with a spoon, and then measure the powder again. Sieve more powder if less than a cup is measured.
Place 5/8 cup of coconut oil in a small saucepan over medium-low heat. Melt the coconut oil, and then pour into a mixing bowl with the sieved carob powder and stir until a thick paste is formed.
Use a stick of butter to liberally grease a baking sheet. Spread the thick carob paste over the baking sheet at a thickness of about ¼ inch, and then transfer to the refrigerator for 30 to 40 minutes or until hard.
Remove the baking sheet from the refrigerator and use a sharp knife to cut the sheet of carob into ¼ inch wide strips. Cut the strips into small, ¼ inch size squares, and then use a spatula to remove them from the baking sheet.
Place the carob chips into a large zippered plastic bag and store in the refrigerator. The carob chips can be used in any recipe requiring chocolate chips or chunks, or can be eaten plain as a snack.
Add 3/8 cup of an alcohol sweetener, such as sorbitol, xylitol or erythritol, to the melted coconut oil and sieved carob powder to make the carob chips sweeter. Use ½ cup and 1 tbsp of melted coconut oil instead of 5/8 cup if sweetening.
Keep the carob chips in the refrigerator at all times unless preparing to use. At room temperature, the chips will melt and lose all form.