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. Unlike cocoa, carob is is non-stimulating and suitable for individuals who are sensitive to chocolate. Recipes replacing cocoa with carob powder will require less sugar as carob has a natural sweet taste.
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.
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
1-2 tbsp liquid sweetener (raw honey, maple syrup or date syrup)
1-2 tsp vanilla extract
- Melt coconut oil on a gentle heat
- Remove from heat and stir in carob powder and vanilla extract
- Stir in sweetener to taste (honey, maple syrup or date syrup)
- Pour carob mixture into a suitable mould or a dish lined with baking parchment or cling film
- Refrigerate until set
- Dried fruits, shredded coconut or nuts may be mixed into the bar
- Zest of orange, lime, lemon may be added to the mixture
- Spices like ginger, chilli, cinnamon, cardamom, may be added to the carob mixture
- Small amounts of flower petals like rose and lavender may be used
- Small amounts of floral water like rose & orange blossom water may also be added