Heat the water over a low medium heat until the cacao butter has melted. The cacao butter shouldn’t get hotter than 115°F/46°C to ensure it remains raw and retains all its nutrients.
When the cacao butter has completely melted, remove from the heat and stir in the sieved carob powder until fully combined.
When you want to eat them, transfer them from the freezer to the fridge for 24 hours. Remove from the fridge and leave to cool to room temperature before enjoying.
Storage. The tea can be left covered at room temperature for up to 8 hours. Alternatively, after being left to cool completely and strained, it can be stored in a glass airtight container in the fridge for up to 7 days or in the freezer for up to 3 months. To eat – transfer the jar to the fridge for at least 24 hours until thawed then remove from the fridge and leave to come to room temperature.
Nutrition. Nutrition information is for one chocolate, is an estimate provided by an online calculator and is only intended for reference only.