Carob (or carob) is the ground powder of the pods of the carob tree. It resembles cocoa powder in color and texture, but is naturally sweeter , caffeine-free , and less bitter than cocoa.
You can use carob directly as a cocoa powder substitute in recipes like chocolate milk, brownies, or cake. Because it's sweeter, you can sometimes add less sugar .
Supplies
✔️ Small pan + heatproof bowl (bain-marie)
✔️ Spatula or whisk
✔️ Chocolate or ice cube tray
✔️ Refrigerator
Ingredients
✔️ Carob powder – 40 grams (replaces cocoa/chocolate)
✔️ Canna-cocoa butter or canna oil – 100 grams
✔️ Honey, agave syrup or maple syrup – 2-3 tablespoons (carob is already slightly sweet in itself)
💡 Tips:
- Because carob powder is finer and less fatty than cocoa, you have more fat (cocoa butter/coconut oil) needed to get the right smoothness. The ratio is approximately 1 part carob powder to 2.5 parts cocoa butter .
- Do you want a firmer bar ? Then add 1 tablespoon nut butter (almond butter or cashew butter) add for extra bonding.
- Do you want a creamier texture ? Add 1-2 tablespoons plant-based milk powder (such as coconut or almond milk powder) come on.
- Add some vanilla extract, cinnamon, nuts or dried fruit for a change of flavor.
Dosage & use
Always start with a small amount, especially if you're a beginner. It can take 30-90 minutes before you feel the effects. Enjoy responsibly and discover your ideal strength!
Preparation
Step 1
- Place a pan with a layer of water on medium heat and place a heatproof bowl on top (au bain-marie).
- Make or take the canna-butter or oil and melt it in the bowl
(Read here how to make canna-butter and/or oil)
Step 2
- In a bowl, mix the carob powder and the sweetener (honey or syrup).
- Add the warm canna-butter or oil and stir until smooth, thick but pourable.
- Add optional ingredients for extra flavor or texture.
Step 3
- Pour the mixture into your mold and smooth it out.
- Let it cool at room temperature first and then place it in the refrigerator for 1–2 hours until the bar is firm.
