CAROB CAKE BITES

Directions

CAROB CAKE BITES

Make the Carob Ganache

1. Pour carob chips into a heat safe bowl.

2. While stirring, heat the heavy cream in a small pot on the stove just until it boils. DO NOT leave the cream on the stove or it might boil over.

3. Once cream comes to a boil pour it over your carob chips. Let it sit for a minute or 2 so the carob can start melting and then stir it until it incorporates. Put it in the fridge for 5 minutes and then pull it out and give it a good mix with a handheld or stand mixer. Place back in the fridge until cooled to around room temperature. (If the oil starts to separate from your carob, don’t worry, you can beat it all back together.)

4. After chilling the ganache slightly, remove from the fridge and whip it with a hand held or stand mixer until light and airy and soft peaks form. Set aside for later use.

Make Royal Icing and Crumble Cake

1. Powder your allulose in a blender or food processor. Do not fill more than half full or your allulose might not powder as well. Let it settle before taking the lid off. Do this in batches if necessary.

2. With a stand mixer or hand held mixer whip the egg whites until foamy. Add the lemon juice or vinegar and mix to incorporate. Pour in powdered allulose and whip until stiff peaks form. If you don’t use it right away, whip it again before use. If your icing is too stiff add water a teaspoon at a time until desired consistency is reached. Set aside for later use.

3. Crumble your cake in a large bowl so that it doesn’t have any large chunks. It doesn’t have to be perfect, but try to have the pieces somewhat uniform.

4. Add half of the carob ganache and stir or get dirty and use your hands, until it sticks together when you squish it together with a scoop or your hands.

5. Use a mini scoop or your hands and make tablespoon sized bites and place them on a parchment lined baking sheet. Pop these in the freezer for a few minutes while you melt your carob coating.

Make Carob Coating and Finish Your Cakes

1. Place carob in a heat proof bowl over a pot of simmering water. Don’t let the bowl touch the water. You want the steam to melt the carob. Stir as it melts and remove from the stove when completely smooth. You can keep your melted carob over the pot of hot water to help it stay melty as you dip your cake bites.

2. Dip your cake bites into the carob with a fork, letting extra carob drip back into the bowl before placing it back in the parchment paper. Repeat with remaining cake bites.

3. Decorate your cake bites with the royal icing in a piping bag or with any leftover melted carob. Enjoy right away or store in the fridge in an airtight container. Can be enjoyed cold or let come to room temperature before serving.