Thursday, 20 November 2014


Rule 63

Most of you never have heard of it before but I’ve been eating it for years now and I just had to share it with you!

The best description I heard of it was “the magical alternative to chocolate”
It’s: raw, dairy-free, gluten- free, low in calories, low in fat and low in sugar.

It also has other benefits like: Protection against cancer, diabetes, high cholesterol, high blood pressure, heart attack, osteoporosis, diarrhea, anemia and more.

In 1 TBSP carob powder has 8 grams carbs (most of it fiber) and zero fat/protein.
It also has plenty of calcium, potassium and magnesium and the very sneaky vitamin E.
When you cook or bake you can switch carob powder for cacao powder or for chocolate milk and save calories and sugar J
And now for more yummy recipes:

Carob Brownies:

1/2 cup gluten-free all-purpose flour
6 tablespoons roasted carob
¾ cup stevia
1/2 cup coconut oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)

Preheat oven to 350° F / 176° C
Grease a 18 cm pan.
Place dry ingredients (minus the stevia) in a bowl and whisk to thoroughly combine.
Set aside.
In another large mixing bowl, combine coconut oil and stevia and cream the mixture until fluffy and white. Add eggs and vanilla and beat until combined.
Add dry ingredients and nuts (optional.) Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan. Make sure it’s not too thick a layer.
Baking is in a metal pan – for about 25 minutes at 350° F / 176° C OR for about 35 minutes at 325° F / 163° C (if using a glass pan.)

Carob Fudge:

1/2 cup virgin coconut oil, melted
1/4 cup creamy natural almond butter (roasted or raw are both fine)
1/4 cup carob powder
1 tablespoon unsweetened cacao powder
2-3 tablespoons pure maple syrup (or liquid sweetener of choice), to taste
1 teaspoon pure vanilla extract

Line a very small loaf pan (4" x 8") with plastic wrap for easy removal.
Mix all ingredients together in a large bowl until smooth.
With a spatula, scoop the mixture into the prepared pan and smooth out.
Freeze for about 20 minutes, or until solid.
Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

Carob Balls Vegan:

Ingredients (makes about 10 balls):
2 cups pitted dates
1/2 cup shredded unsweetened coconut
2 tbsp carob powder
1-2 tbsp water

Coating suggestions:
Shredded unsweetened coconut
Carob powder.
Sesame seeds.
Chopped nuts.


Place the dates in a food processor and blend until you have a smooth paste. Add in 1 tbsp water if necessary to get the desired consistency. When that is completely smooth add in all the remaining ingredients and resume processing. Again, add in a bit of water if needed, but only use this as a last resort. Thoroughly scrape down the sides of your food processor before adding in any liquid. Once the mixture is properly combined, scoop it out and place in a bowl.
Grab about 1 tablespoon of the dough and roll it in between the palm of your hands. Take the ball and roll it around in whatever coating you want and place it on a plate. Repeat until all the dough is spent and you have about 10 balls in total.

And there you go!

You’ve learned something new and exciting J

Research and writing by Dana Gat ©2014

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