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  • Coriander Cinnamon Carob Candy

    1 vote
    Coriander Cinnamon Carob Candy
    Prep: 20 min Servings: 15
    by The Dusty Baker
    200 recipes
    >
    Rustic. That’s a word I’ve been throwing around my kitchen lately. My ambitions with allergy-alternative baking are to make gorgeous treats just as delectable for those without sensitivities as those with, that are as appealing to the eyes as they are to the tastebuds. But sometimes things just look…rustic. They taste delicious but look a bit like the ugly duckling pre-swan-age. This recipe is one such recipe. I’m playing with molding carob powder with spices and fat into a hard candy that is satisfying and palatable for even the most sensitive stomachs. Once again, this combination tastes delicious – with citrusy tangs of coriander and a cinnamon spice – but it took a while to get them to release easily from the molds. Like the little engine, I think I can, I think I can, I think I can… but for now I’ll enjoy my “rustic” treats.

    Ingredients

    • 1/2 cup ghee (clarified butter) or unsalted butter
    • 1 1/2 tsp ground decaffinated coffee
    • 1 tsp coriander seeds, crushed
    • 2 Tbsp cinnamon, plus more for dusting
    • 3/4 cup coconut creme
    • 1 cup carob powder

    Directions

    1. * Lightly grease mini-cupcake tins and dust heavily with cinnamon
    2. * Place a small pot on low heat and melt ghee or butter
    3. * Add 2 Tbsp cinnamon, coffee and coriander, and whisk to combine
    4. * Let sit on low heat for about 5 minutes to infuse
    5. * Slowly whisk in coconut creme, doing so until thoroughly combined and the mixture is a light brown with all the butter absorbed
    6. * Add carob, 1/4 cup at a time, whisking thoroughly with each addition. By the second addition, the ghee may separate from the creme and start to lump with the carob: don’t sweat this. It should absorb back into the final mixture, which should be rather lumpy. The mixture should not be smooth like chocolate, but almost look like a big pile of used coffee grounds.
    7. * Use a scant tablespoon to fill each mold, and pat the tops down flat.
    8. * Heavily dust with two coats of cinnamon.
    9. * Refrigerate until hard, about 1 hour, then let sit for about five minutes to soften a tad. Use a very thin knife to work around the mold and slowly ease candies from pan. Dust with cinnamon.
    10. * Keep refrigerated until ready to serve.

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