Carob powder is a great substitute for cocoa and sugar (to some extent) in chocolate and confectionery recipes, not only because of it reasonable cost but also due to the organoleptic properties.
It is used for making the dark and white glaze, without changing the original color and flavor of the final product.
Another benefit of carob powder is the reduction of the sugar amount in recipes, since the natural sweetness of carob is 0.50-0.60 of the sweetness of sugar.
Carob trees also contain a substance called “carob gum” or locust bean gum, which is used as a stabilizer and thickener.
Here Are Several Raw Carob Powder Recipes
1. Cocoa drink
You can use a coconut or almond milk for this recipe. Just add carob powder to your taste; you can also heat the milk if you like.
2. Carob Chocolate
- 1 cup of Carob
- ½ cup of honey
- 1 cup of almond flour
- ½ cup of your favorite nuts or seeds (finely chopped)
- 2 tablespoons (or teaspoon of vanilla extract – just add to your likes) or a little finely chopped vanilla pods
- Coconut flakes if desired
Mix everything; add several spoons of water or almond milk. Put the mass into a plastic bag, and put into the freezer for a couple of hours.
3. Chocolate Candies
Use what you got from the previous recipe, then take the ice molds, cover them with a plastic bag and push the bag inside to contour the molds; then place the chocolate mass into the molds over the plastic bag; add a whole hazelnut in the middle of each ‘candy’, and place the molds into the freezer.
After a couple of hours you will get the real chocolate candies!
The same way you can make your own chocolate bar! You simply need an appropriate molds to make the bar you like.
4. Chocolate Ice Cream with Orange
- 1 avocado
- 1 orange
- 3 tbsp. of honey
- 2 tbsp. of carob
Use a half of the orange to peel and squeeze out the juice. Use a blender to mix avocado, honey, orange juice and zest. Then transfer the ready mass into a container, add carob (or you can add it during blending), and put into the freezer. Tastes best when half-melted.
5. Chocolate Ice Cream With Berries
- 2 ripe avocados
- 4 tablespoons of honey
- Juice of half a lemon
- 3 tbsp. of carob
- 0.5 cups of frozen raspberries or frozen strawberries, cut into pieces
Mix gradually avocado, honey, lemon juice and carob in a blender – you will get a chocolate mousse, which should be gently transferred into a container; then you need to add frozen berries to it, stir slightly, cover the container with a lid and put into the freezer for two hours. Serve half melted.