Rating4/5 (from 4 ratings)4
1 cup carob/cacao powder
2 cups honey or agave
4 cups pecans
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 ThoughtsBy 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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