Line an 8-inch square baking pan with parchment paper or wax
paper. Set aside at room temperature. Clear some space in the
freezer for this pan—you will need it later.
Melt the carob by doing the following- add carob chips and
coconut oil to a medium, microwave-safe bowl (large enough to
add cereal later). Heat in 20-second increments until softened
and melty. Stir in between heating increments, until smooth.
Add cereal to melted carob. Using a rubber spatula, stir and fold
until well incorporated. Pour this mixture into the prepared
baking pan. Using the spatula, smooth into an even layer. Tap
the pan a few times to help even out the mixture.
Transfer this pan into the freezer. Freeze for 10-15 minutes.
Remove from freezer and allow to thaw for 10-15 minutes. Slice
into 18 rectangular bars (3 rows by 6 columns). Enjoy! Storing
Storing notes- store in an airtight container for 1 week (at room
temperature), 1-2 weeks (in the refrigerator), up to 1 month (in the
freezer). Best if stored in the refrigerator.
- If storing in the freezer, allow to thaw for 10-20 minutes before