Chocolate Chips

1. In a pot, whisk together carob powder and almond milk until no clumps remain. Heat it over low heat and simmer until thick, whisking constantly. Really, I mean it. Don’t stop whisking. It will burn. Add sweetener to taste, if desired.
2. Pour mixture into a mold (I used a plastic container and it popped out beautifully), and freeze until firm. I just left it in overnight. Once frozen, break the bar into little tiny pieces and freeze until ready to use.

Cookie

1. Preheat oven to 350F.
2. Heat a greased cast-iron skillet over medium-high heat, add banana slices, and cook stirring occasionally until softened, caramelized, and mashed.
3. Stir in the coconut flour, baking powder, and salt. Add in the applesauce, vanilla extract, and molasses and stir.
4. Add in almond milk, one tablespoon at a time until fully incorporated. 
5. Fetch the chocolate chips you just made from the freezer, and stir them in.
6. Evenly spread the cookie dough to the edges of the skillet to form a pie/cake shape.
7. Bake in the oven at 350F for 25-30minutes, or until a toothpick comes out clean.
8. Let cool and eat!