I remember long ago, when I was just a little, my mom would take me to the health food store with her to get whatever new fancy snack that she was obsessed with or to stock up on way to expensive jams and her very specific boxes of teas that she could not find anywhere else. Those were the days (when mom was buying the groceries) And I loved going to the store with here because well, bulk bins! Oh the bulk section, it had all the best stuff like sesame sticks and granola chunks. It was a free for all,, grabbing a piece dried mango here or a handful of almonds there. (don't judge, I as just a sweet little little, I don't do that anymore...often) This store had a pretty impressive bulk section and includedtwo bins of carob covered rice cakes. One was plain, one was mint, both freaking delicious. Up until the first time I ate one of those rice cakes I had no clue what carob was or that those rice cakes were not chocolate. I just remember that they were super tasty and that my mom always got one for me. She wold buy a dozen and I might have gotten to eat another one of those too. I loved those rice cakes.
I haven't seen a carob covered rice cake in years. I think that they stopped carrying them or maybe it's because the store has changed a lot and I don't often go there anymore, but either way, it's been a while. So anyway, last week I spur of the moment bought a package of (unsalted plain) rice cakes, then realized that the mr wasn't to into rice cakes anymore (there was a long period of time where I made him peanut butter banana rice cakes for lunch everyday). But I bought them and they need to be eaten, and that's when it came to me.. Make the carob covered rice cakes from the old days. Something new and different for the mr and something super nostalgic for me.
And it helped that it has been way to freakin deakin hot and all the things that I have been wanting to bake (cherry pie, rhubarb cake, food in general) just wasn't happening. . But these sweet treats take 2 minutes to make and require no heat whatsoever (my coconut was already melted.) Can you really ask for more?
The stuff. Carob powder, coconut oil and rice cakes. I should have stuck the sea salt in the picture, but it is kind of optional..
Simple as can be. Th oil and carob powder get combined in a bowl of some kind.
Mixed together until silky smooth and BLING BLING shiny.
Rice cakes all ready to get decked out ( doing this on wax paper to make life much easier)
Smothered with the carob all over. You can do one side at a time, sticking it into the freezer to set for a minute or just get a little messy and do it all at once. Up to you. But wither way, it need to go in the freezer for just a few minute to get hard.
And right before you stick them in the freezer, sprinkled with sea salt.
Uh huh.. Looking good. And taste ever better then I remembered. (it's the salt. Salt makes everything better)
-C
Carob Covered Rice cakes
Makes 2 (why make only 1)
- 2 tablespoons coconut oil
- 4 heaping tablespoons carob powder
- 2 plain rice cakes
- Sea salt
In a bowl mix together melted coconut oil with the carob powder until a smooth and shinny consistency. With a spatula, smother the top and the sides of the rice cakes with the mixture. Place on wax wax paper, un-carobed bottom down, and stick in freezer for a few minutes until carob has harden. Remove, flip, and smother remaining side. (you can do both sided at once, but it's a little messier) Sprinkle salt on now and back into freezer until hard. Remove and eat.
Note. If you make two and have one left over for late, keep it in an air tight container in the fridge or freezer. It will melt just like chocolate.
