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Carob Crinkle Cups

Dessert.Master's picture
  Milk carob chips 1 1⁄2 Cup (24 tbs)
  Butter 6 Tablespoon
  Vanilla ice cream/Fresh strawberry sorbet 1 Quart
  Custard sauce 1 1⁄2 Cup (24 tbs)
  Flaked unsweetened coconut 1⁄2 Cup (8 tbs)

Line a 6-cup muffin tin with foil liners.
In top of a double boiler set over simmering water, melt carob chips and butter together.
Remove from heat, and cool until thick enough to coat the back of a spoon.
Divide mixture among foil liners.
Spread up sides and on bottoms of liner with the back of a spoon.
Do this in layers until carob is thick on sides as well as on bottom.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4286 Calories from Fat 2467

% Daily Value*

Total Fat 277 g426.5%

Saturated Fat 165.6 g827.9%

Trans Fat 0 g

Cholesterol 736.7 mg245.6%

Sodium 1627.2 mg67.8%

Total Carbohydrates 396 g132.2%

Dietary Fiber 15.2 g60.8%

Sugars 294.4 g

Protein 73 g146.8%

Vitamin A 124.6% Vitamin C 9.5%

Calcium 157.1% Iron 4.8%

*Based on a 2000 Calorie diet

Carob Crinkle Cups Recipe