Fall is winding down, and, with (Canadian) Thanksgiving in our rear view, the Christmas decorations are not-so-slowly starting to make their appearance.
A recovering connoisseur, chocolate started giving me a pounding pulse and headaches a few years ago. Since doing the AIP elimination diet, I haven’t yet attempted reintroducing chocolate, and I’m not likely to anytime soon. It really didn’t agree with me. I’m still in mourning. Since hot chocolate is out, carob hot chocolate, otherwise known as hot coco, is in.
As much as I love my ever-expanding tea collection, sometimes something different calls my name. Two cups of homemade coconut milk left over after making Turkey à la King and a real craving for chocolate can prove to be strong creative motivation.
Carob is becoming an increasingly-popular substitute for chocolate and can be found alongside cocoa powder and chocolate at many shops across the country. While similar in flavour to cocoa, carob is less bitter with a slightly sweet flavour and faint toasted notes. Some liken it to very dark chocolate, making carob an excellent alternative for those sensitive to chocolate. Due to its natural sweetness, using carob alternatives to chocolate can also reduce the amount of sugar or sweetener needed in a recipe. It’s a win-win!
This recipe calls for carob powder, but carob chips would also work. It may take a little longer for the chips to melt than if the powder was used. If you are going to use carob chips, be sure to source a soy-free brand. Many commercial brands of carob chips use soy lecithin as an ingredient. Or, if you’re feeling adventurous, you can make your own carob chips at home. This carob hot chocolate really hits the spot on a chilly evening. I even had rave reviews when I took it to a ski-day potluck! It also happens to be the perfect accompaniment to a lovely foot rub by my darling husband.
- 2 cups full fat coconut milk
- 1-2 tbsp carob powder or cocoa powder for those who tolerate it
- 1 tsp maple syrup eliminate for keto, can replace with keto-approved sweetener if desired
- 1-2 tbsp collagen optional
- dash cinnamon, Pumpkin Spice, or mint extract optional
- Heat coconut milk in a small saucepan until starting to steam.
- Stir in remaining ingredients. Allow to heat for another minute or two to bring flavours together
- Pour into a large mug, top with one or more of these homemade marshmallows.