Carob Chunks

1. In a small saucepan on medium heat, add coconut oil and coconut butter and stir to combine until fully melted. Add carob powder and stir until fully dissolved. Next, add maple syrup and a pinch of sea salt and stir to combine.
2. Remove from heat and pour onto a parchment lined baking sheet.
3. Using a spatula, spread out to about 1/4 inch thick and place in freezer for at least 45 minutes or until bar is completely frozen.
4. Using a knife, roughly chop bar into carob chunks.

Bars

1. Preheat oven to 350F and line a pan of your choice with parchment paper. I recommend a 6 or 7-inch round pan. An 8×8 square baking dish can be used but will create a much flatter cookie bar. 
2. In a large bowl mix together melted coconut oil, sweet potato puree, softened coconut butter and vanilla extract.
3. In a medium sized bowl combine cassava flour, coconut flour, coconut sugar, cinnamon, baking soda, and sea salt. Mix in wet ingredients to dry ingredients. 
4. Make gelatin egg by combining apple cider vinegar, gelatin and just-boiled water and whisk until frothy and gelatin is fully combined. Fold gelatin egg into cookie batter.
5. Finally, fold in carob chunks. 
6. Spread batter into parchment lined baking pan of choice and bake 25 minutes.
7. Allow to cool before slicing.