Samoa Carob Brownie Bites

These little gems are .... very yummy!  One of my taste testers said "I can hardly believe that these are carob and vegan!"  Give them a try!


Brownie Part:

In a large bowl place:

1 3/4 cups whole wheat flour
1 3/4 cups all purpose flour

1/2 tsp. baking soda

1 tsp. salt

Mix together with a whisk.

Either in a microwaveable bowl or a kettle place:

1/2 cup carob powder

1/2 cup carob chips

2/3 cup coconut oil

1 cup hot water

1/2 cup postum, roma, etc.

Heat together until melted  and smooth.  (Either in microwave or on stove top.)

Then add to carob mixture:

1/4 cup ground flax

2 cup natural sweetener (succanat, coconut sugar, etc)

1 T. vanilla

Mix well.  Add wet mixture to dry mixture.    Mix well.

Spoon into muffin tins lined with paper liners.  For fudgey brownies, bake 8-9 minutes at 350 degrees.  Bake a little longer if you want them to be more cakey.  There should be enough batter for 24 brownie bites.


Caramel:

In a saucepan, place:

1  can coconut milk
1 cup natual sugar

Cook on medium heat for about 20 minutes.  Add 2 tsp. vanilla and 1/2 tsp. caramel flavoring (optional)

Toast 2 cups of unsweetened coconut until nicely browned.  (WATCH CAREFULLY)

Stir the coconut into caramel.


Assembly:

Spoon the caramel coconut mixture onto the brownie bites.  Drizzle with melted carob chips.  If your carob chips are too thick, thin with a teaspoon or so of coconut oil.