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Carob Chip Pie

Have at least two 9“ glass pie pans. There will be a bit more left over so have extra glass bowl at hand for the overflow. Coat pans with fine layer of oil or spray with Grape-Seed Spray.

Do in this order:

Pie Crust:

  • 1/2 cup Quick or Rolled Oats. I prefer Quick Oats myself.
  • 1/2 cup Whole Wheat Organic Flour. I prefer Coconut Flour.
  • 3 bricks of finally crushed organic sugar free gram-crackers.
  • 1/4 teaspoon salt.

Blend all to make fine flour.

Then add:

  • 2 Tablespoons liquefied Coconut Oil
  • 1/4 cup water

Stirring with a fork. Stir as little as possible. Mix to paste like consistency.

Then, either press dough into an oiled pie pan by hand or roll out dough between two layers of plastic wrap (parchment paper works better), then lay in pan. Preheat oven to 350'F. Bake crusts for thirteen minutes.

On stove over low/medium heat, blend together:

  • 1-1/2 cups water
  • 1-1/2 cups Carob Chips. *Not* Carob Powder, we are not making pudding! (Karen wanted to use powder because it was cheaper.)
  • 1/2 cup soy milk powder or J.J.Virgin Chocolate powder.
  • 1 teaspoon vanilla, preferably alcohol free.

Mix to blended smooth. Stir continuously.

Then add: 3/4 cups of one of peanut/almond/cashew butter. [I usually just put in the whole jar.]

Mix to blended smooth. Stir continuously.

Remove from heat.

Quickly pour into a the pie crust pans.

Leave cool to room temperature then cover and place in the refrigerator or freezer.

Must remove from freezer at least one hour before serving.

Rich & Delicious!