Carob Bark

pennybenjaminNourish, Snacks, Superfoods, SweetsLeave a Comment

carob bark

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.

 chocolate bark  carob bark


  • 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

 chocolate bark


  1. Melt the cacao butter in a glass or steel bowl that sits over a bath of very hot water.
  2. Add carob and tahini (if using) and stir well (add a sweetener here too if using).
  3. Transfer the melted mixture into a dish or baking tray that has been lined with baking paper (or a silicone mould).
  4. Sprinkle the seeds/nuts/dried fruit on top of the carob bark.
  5. You can leave the carob bark to harden at room temperature or place it in the fridge to speed it up.
  6. Carob Bark can be stored at room temperature, depending on the climate you live in.

carob bark

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