1-1/2 cups Pure Joy Coconut Oil (liquefied by placing in a bowl of hot water)
1-1/2 cups Rapadura (a whole unprocessed natural sugar), Sucanat or honey
1 cup carob powder or organic cocoa powder
1/2 tsp. Celtic sea salt
1/8 vanilla bean (scrape the inner beans out with a spoon) or 1 tsp. vanilla extract
Melt the coconut oil. If using Rapadura or Sucanat, blend it in a dry blender until it becomes a light powder. Mix all ingredients together in a blender until smooth.
Pour into a large glass lasagna pan or something equivalent in size. Let set up at room temperature (below 70 degrees) or in the refrigerator.
Cut into small candy-sized pieces.
Store in the refrigerator for up to 12 months.
- Contributed by Jan Jenson