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no-bake carob coconut balls

No-Bake Carob Coconut Balls are Delicious & Super Easy

You know how when you’re watching a movie after supper and you’ve already had dessert but you really want something sweet? Just a little something, not a whole pint of salted caramel ice cream. Something to nibble on that won’t make you hate yourself after you’ve nibbled on it.

I give you the no-bake carob coconut ball. There’s nothing processed or refined in this recipe and you can tinker with the sweetness level to get it just the way you like it. The ingredients are so good, I’m sure it’s fine to eat more than just one. Read more

Almond Joy cocktail, made with homemade noyaux

The Almond Joy: a Noyaux Cocktail

This was a killer year for stone fruit in Santa Fe, and I harvested loads of apricots, plums, nectarines, and peaches. After making jams, jellies, chutneys, salsas, and dried fruit, I was left with a big pile of pits, so I shoved them in the freezer, thinking there MUST be something I could do with them.

Did you know that almond extract is NOT made from almonds? It’s the apricot kernels inside the pits that give almond extract its flavor, so I decided to infuse some booze with my apricot kernels. Thus was born a new cocktail: The Almond Joy. It’s a spirit forward, slightly sweet adult beverage, named after one of my favorite candy bars.  Read more

black walnut and carob dessert bar

Black Walnut and Carob Dessert Bar

I don’t call this a brownie because then you’d expect a deeply chocolate treat and you might be disappointed. (Life and dessert are all about managing expectations.) Carob is NOT a chocolate substitute and anyone who tells you otherwise is a big, fat liar. At the risk of sounding heretical: chocolate isn’t the only worthy dessert flavor out there. Carob has a lighter flavor than chocolate, and it’s naturally sweet. Strongly-flavored black walnuts add richness and depth.  Read more