Carob-Mint and Almond Faux-Chocolate

I am always on the lookout for chocolaty treats that are both healthy and tasty.  This one goes beyond the tasty part that was inspired by the combination of this idea: Whole New Mom: Homemade Chocolate Chips AND peanut brittle.
I used coconut oil instead of butter and had a hard time cutting those chips without them just crumbling.  Recently, I had the craving for something similar to a candy bar and came up with this idea and, instead of cutting it apart, you break it apart like peanut brittle.  The nuts are a wonderful compliment and addition as well!  When having something as purely decadent as this I have absolutely NO reason to miss the ol' fashioned chocolate filled with sugar... I actually think this is better.  Please note: you want to eat this right from the freezer for a solid "chocolate" and from the fridge for a softer sort of "chocolate," or in a hot car if you'd like chocolate syrup...

Ingredients:

1 cup coconut oil
1 cup carob powder (up to 1/3 of that can be cocoa powder if you'd like it SUPER chocolaty.  I used about 1 tbs cocoa)
stevia powder, to taste
1 tbs vanilla extract
3-6 drops peppermint oil or 1/2 tsp peppermint extract
1 cup raw or roasted almonds (or walnuts, pecans or hazelnuts)


Directions:

If your nuts are raw and you would like to toast them first, lay them across a 9x12 baking pan and roast them at 350 degrees for approximately 10 minutes, or until slightly brown.

While the nuts are toasting...

With a medium saucepan over low heat, stir coconut oil with a whisk until melted thoroughly.  Do not leave unattended while on the burner.

Add carob/cocoa powder and whisk into the oil until all the lumps are out.  Next, take it off the heat and thoroughly whisk in extract, peppermint, and stevia.

With the pan out of the oven and cooled enough to handle safely, spread nuts evenly across pan and pour the "chocolate" over them.  Use a spatula to scrape the excess out of the saucepan.  If you choose move the chocolate around with spatula to coat the top portion of nuts.

Place pan in freezer, making sure to leave it on a level shelf (very important!).  If you do not have enough room in your freezer to place it flat you may find a flat area in your fridge to place it until lit sets up solid enough to move it to the freezer to set up the rest of the way.  Leave in the freezer for approximately 1 hour, or until it has turned completely solid (check the middle).

Next, either use an even larger pan or a clean counter top to turn the "chocolate" on to.  Using your hands, break the "chocolate" into smaller pieces.  The size it up to you.  I break mine into pieces that are approximately 1-3 bites.

Store in an air-tight container in your freezer.   Be sure to not leave them in a room-temperature (or warmer) environment for very long as they will melt.  Let them melt in your mouth instead... and, oh, they will!!

A link to this recipe can also be found here, along with many more delcious and nutritious recipes: Wellness Weekend December 13-17-2012.