Almond Carob Drops

[Guest guest]

Almond Carob Drops

Source: Recipes of Friendship Cookbook (adapted)

 

1/4 cup water

2 Tbsp. Emes Kosher Gelatin (vegan)

1/2 cup boiling water

1/2 cup brown rice syrup (or alternative sweetener)

1 cup unsweetened coconut, milled almost to butter

1/4 cup carob powder

1 tsp. vanilla

2 cups lightly toasted almonds

 

Soak Emes Gelatin in the 1/4 cup water in blender for 5 minutes. Add

boiling water and whiz briefly. Add brown rice syrup and whiz again.

Then add coconut butter, carob and vanilla. Blend well. Pour into a

bowl and stir in almonds. Cool in refrigerator until mixture begins

to thicken. Drop by tablespoons onto a prepared cookie sheet. Place

in freezer until firm. Remove from cookie sheet and place in a

plastic bag. Store in the freezer. Serve cold.