Chocolate and caramel together is my biggest cooked weakness. I squealed with joy when these came out of the dehydrator. I could eat them every day! I saw no point in trying to store them, so I just left them in the dehydrator and ate them off the tray.
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Ingredients

1 cup carob/cacao powder
2 cups honey or agave
4 cups pecans

Recipe Directions

1. Mix the carob and sweetener together in a large mixing bowl until well blended.

2. Mix in the pecans, making sure to coat them evenly.

3. Pour onto a lined dehydrator sheet and spread evenly. These will separate some as they dehydrate, so you shouldn't end up with a full sheet when they're done.

4. Dehydrate for 8 hours at 105 Fahrenheit, then pull chunks off the tray. These will be very sticky!

Holistica's Thoughts

By holistica

Chocolate and caramel together is my biggest cooked weakness.

I squealed with joy when these came out of the dehydrator.

I could eat them every day!

I saw no point in trying to store them, so I just left them in the dehydrator and ate them off the tray.

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