I’ve been experimenting with Carob lately, and really liking the results like this Carob Bark and my Carob Fudge Bliss Balls coming in a few weeks! Carob powder, like cacao powder is a dark brown in colour and it’s often used in similar sorts of recipes. However it has a very different flavour. Carob is actually naturally quite sweet and not bitter at all, and I find it adds a creaminess to the dish. Carob also has the benefit of being caffeine-free, so those who are sensitive to the caffeine in cacao can consume carob.
Due to the natural sweetness of carob, I found I didn’t need to add any sweetener at all to this recipe but if you like, feel free to add some green stevia powder, maple syrup or your sweetener of choice.
- 75g cacao butter, melted (does not contain caffeine – the caffeine remains in the dark cacao solids when the butter is extracted)
- 1/2 C Carob powder
- pinch sea salt
- Optional: 1 T tahini (or nut butter of choice)
- Toppings of choice, some suggestions:
- black and/or white sesame seeds, pepitas, sunflower kernels
- walnuts, macadamias, almonds, coconut flakes
- dried fruit like incaberries, pineapple, figs, goji berries
- Melt the cacao butter in a glass or steel bowl that sits over a bath of very hot water.
- Add carob and tahini (if using) and stir well (add a sweetener here too if using).
- Transfer the melted mixture into a dish or baking tray that has been lined with baking paper (or a silicone mould).
- Sprinkle the seeds/nuts/dried fruit on top of the carob bark.
- You can leave the carob bark to harden at room temperature or place it in the fridge to speed it up.
- Carob Bark can be stored at room temperature, depending on the climate you live in.