Carob instead of cocoa to remain healthy

Carob instead of cocoa to remain healthy

Carob is a high quality cocoa substitute. It is made from the dried fruit of the carob tree which is deseeded and ground. Carob pods are green, grow to a length of 20 centimeters and can be wider than a thumb’s width. These pods are sold as carob, and are available in markets in Southern Europe as well as in wholefood stores in northern Europe and the United States. The pods have an over-poweringly sweet flavor and an individual scent.

It is important to buy organic carob, as conventionally produced carob is chemically treated to prevent damage by insects.

The advantages of carob over cocoa that make it sch a popular ingredient in wholefood cookery are based on four facts:

  1. Carob is very low in fat, containing only 1% whereas cocoa is 30% fat.
  2. Carob contains less caffeine than cocoa.
  3. Carob does not have to be roasted. This means that carob does not absorb any of the unhealthy irritants which cocoa does during the roasting process.
  4. Carob has a high fructose content (30%-50%) which means that it does not require additional sweetening.
  5. Carob powder behaves like cocoa powder and can be used to make cookies, cakes, and desserts as well as drinks and sauces.

Normally you can use it instead of cocoa, chocolate when cooking cookies, cakes or pies but we are suggesting you the Vegan Chocolate Chip Cookies where you can use carob and enjoy its flavor and taste.

Vegan chocolate chip cookies


coconut oil, for greasing

125 g self-raising wholemeal flour or plain flour, plus 1 tsp baking powder

50g/2oz soft brown sugar

1 tsp cinnamon

4 tsp carob powder

pinch of salt

50g/2oz finely chopped dates

100ml sweetened soya milk

75ml rapeseed oil

1 tsp vanilla essence

1 tsp finely grated orange rind

25g carob, coarsely grated or chopped

Preparation method

Start its preparation by lining a baking sheet with baking parchment and grease with coconut oil. Preheat the oven to 180C/350F/Gas 4.

Next, place the flour, sugar, cinnamon, carob powder, salt and dates in a bowl and mix well. Add the soya milk, oil and vanilla essence and beat with an electric mixer or fork. Stir in the orange rind and grated chocolate.

Place 12 dessert spoonfuls of the mixture on the prepared baking sheet and smooth the tops with a wet knife.

Finally,  bake the cookies for 10 minutes, then cool on a wire rack. Store in an airtight container until needed.


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