Carob is naturally sweet and is said to be somewhat similar to chocolate. Carob has its own subtle flavour which is enhanced by using natural flavours like vanilla. It is best to approach carob as a new taste/flavouring rather than a chocolate replacement. Recipes replacing cocoa with carob powder will require less sugar as carob has a natural sweet taste.
Some Carob Health Benefits:
- Carob is non stimulating and suitable for those who are sensitive to chocolate
- 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.
Carob may be used to flavour cakes and cold desserts like smoothies or it can also be made into a carob bar or used to coat fruit.
2 tbsp carob powder
2 tbsp virgin coconut oil
1 tbsp liquid sweetener (raw honey, maple syrup or date syrup)
A selection of chopped fruit (Banana, strawberry, mango, pineapple etc)
- Melt coconut oil on a gentle heat
- Remove from heat and stir in carob powder and sweetener (honey, maple or date syrup)
- Place in the fridge for a few minutes. As carob mixture cools it starts to thicken.
- When carob mixture is thick enough to coat the back of a spoon use cocktail sticks to dip pieces of the chopped fruit into the carob mixture
- Lay the coated fruit onto a piece of wax-paper
- Refrigerate until set