Ingredients:
1 envelope unflavored gelatin
2 tbsp carob powder
1/8 tsp cinnamon
1/4 cup soya milk
1/2 tsp vanilla
1/4 cup chopped walnuts
Method:
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In saucepan, mix together the carob
powder and cinnamon.
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Add the soya milk slowly to saucepan on
top of the stove.
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Stir constantly.
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Now add 1/2 cup milk.
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In another cup, soften gelatin in 1/4
cup cold water; add to the hot candy mixture and stir until
dissolved.
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Remove from stove top and add vanilla.
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Cool and as it hardens; stir in the
walnuts.
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Turn into butter tin.
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May be kept in refrigerator.
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The exotic taste is more "real" than
chocolate and without its sugary caloric count.
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