Carob is my saving grace since finding out cacao and my body don’t get along any more. You see cacao is too much of a stimulant for me. The caffeine does havoc on my body. So due to health reasons I stopped eating chocolate. It hasn’t been easy, especially being a former chocoholic. However carob helps me with my transition from not eating chocolate and it’s been very helpful.
What is Carob?
Carob has a slight flavor of chocolate. It can be used in a way which can give satisfaction to those looking for that chocolate taste. It’s grown as a pod in tropical climates. The carob is grown in brown pods, kind of like large pea pods and is actually a part of the legume family. In the pod there’s pulp and seeds. When it’s roasted the pod is grounded up to make carob powder. This powder is then used in place of cocoa or cacao powder. When using carob powder, not much sugar is needed because there’s an inherent sweet taste which makes it perfect for lessening sugar intake.
How to Make Carob Taste More Like Chocolate?
To really taste the richness of carob, it’s important to start with a high quality carob such as this one. It’s also great to add supporting ingredients to elevate the carob. With this recipe, the medicinal mushroom, reishi comes into play. The reishi really brings out more of the chocolate taste in carob and as an added bonus adds medicinal properties (check out the benefits of reishi here). The surprise element of cayenne is added to the recipe for a hint of heat. Cayenne creates another dimension to the dessert. It takes the carob up another notch. And rounding out the taste is the addition of pears & rose petals which works really well with the flavors of carob. It also balances the slight heat from the cayenne and both pears and rose petals are natural sources of vitamin C.Those of you who are also staying away from cacao/chocolate due to health reasons and miss the flavor of chocolate this recipe is definitely for you!
makes 2 servings
(1) very soft almost overripe avocado
2 tablespoons of coconut oil
4 tablespoons of carob
1 teaspoon of reishi powder (I used this one)
2 tablespoons of maple syrup
pinch of cayenne pepper
pinch of sea salt
4 tablespoons of non dairy milk (I used hemp)
1 teaspoon of vanilla extract
*Before starting just know I’ve made this recipe quite a few times. I’ve made this by hand using a whisk and also in a food processor. Both methods work very well. The instructions listed below is using just a good old fashioned whisk (easier clean up 😉).
To start cut open a room temperature avocado, place in bowl and take a whisk or fork and smash the avocado till creamy.
To the avocado, add the carob, reishi powder & pinch of cayenne pepper. Whisk it all together.
In a small pot add the 2 tablespoons of coconut oil, non dairy milk, vanilla extract & maple syrup.
Warm up the coconut oil till it’s melted, do not boil or let the mixture get to hot, it should just be warm.
While whisking pour the coconut oil mixture into the bowl with the avocado. Mix until everything comes together.
Take two small bowls or ramekins and divide the mixture into the bowls.
Dice up a bosc pear, you can either sauté the diced pears first to soften them slightly or place them fresh (extra texture) on the pot de crème.
Take a few rose petals (you can find them in the herb section at a health food store) and sprinkle them on top as a final touch.
Place in the refrigerator for 3 hours to set and enjoy!
Any leftovers should be stored in the refrigerator.