I can't have coconut oil, help!

by Jenni
(Tempe, AZ)

I tried to make the chips with palm shortening and they are the consistency of frosting. They melt at room temperature and would make a mess in a cookie.



I can't have chocolate or soy or almonds, coconuts or cane sugar. We are using fructose.


I need the information fast if anyone has some advice for me.


We are making Christmas cookies this week and hope to have some carob chip peanut butter cookies. I have a very limited diet so I might have to make substitutions but if I could find a substitute or other method of making carob chips that are solid, I would be eternally grateful.

Thanks!


Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Carob Candy.

Search our Site:

Sign up for our FREE newsletter,
Charmingly Chocolate

E-mail Address

First Name

Then

Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Charmingly Chocolate.


Some of our delicious Site Sponsors


best gourmet chocolate gifts

chocolate club