Wellbeing with Nutrition
Nurturing the Mind and Body

I've been making some carob coated strawberries by combining carob powder with virgin coconut oil, vanilla extract and some date syrup.
They're my healthier alternatives to chocolate for Mother's day.

Carob comes from the pod of Ceratonia siliqua or carob tree, which is native to the Mediterranean region. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob flour/powder. It's similar to cocoa powder in colour and can be substituted one-for-one in most recipes, but carob is unique with its own special flavour and texture. Carob is often compared to chocolate but I personally think it has a completely different feel and taste. To me carob has a sweet, butterscotch taste.

Chocolate is made from cocoa, which contains theobromine. This compound is similar to caffeine and stimulates the nervous system but is not as strong. Theobromine has a stronger affect on the cardiovascular system than caffeine and can stimulate the heart and blood vessels to dilate. Carob on the other hand is non-stimulating to the nervous system and is suitable for people who are sensitive to chocolate.

Some Carob Health Benefits:

  • Carob contains both soluble and insoluble fibre, which helps support digestion, regulate blood sugar and cholesterol levels.
  • Contains antioxidants like vitamin E, which help to prevent cell damage
  • Carob has the ability to draw water to itself and can be used to treat diarrhoea in children and adults.
  • Carob is rich in polyphenols like carob tannins which contain gallic acid. Gallic acid is analgesic, antiviral, antibacterial and an antioxidant.
  • Contains B vitamins like thiamine, riboflavin, niacin, B6 and folic acid.
  • Carob is a source of minerals like calcium, potassium, iron and magnesium.

Here's how I made these carob coated strawberries


Around 8-10 large strawberries
2 tbsp virgin coconut oil
2 tbsp carob powder
1 tbsp date syrup
1 tsp vanilla extract

  1. First I melted the coconut oil in a pan
  2. Next I added the carob powder, date syrup and vanilla extract to the melted coconut oil and mixed until I had a smooth paste.
  3. I then coated the strawberries with the carob mixture and laid them on some baking paper.
  4. The carob coated strawberries were left in the fridge to set

So easy to make, taste great too, Hope my mum likes them!

Archived Blogs