Carob is the perfect chocolate substitute. It has nourishing properties, few calories and does not contain psychoactive substances. Its taste and color are very similar to those of dark chocolate, but it is sweeter than powdered cocoa. Carob pulp is much less caloric and richer in fiber, vitamins (riboflavin) and minerals (calcium, potassium, copper and manganese).
The absence of psychoactive substances, such as caffeine and theobromine, makes carob the ideal substitute for chocolate for those suffering from intolerance or hypersensitivity to these substances.
The high fiber content makes it a particularly satiating food, able to combine flavor and well-being.
Carob contains minerals such as potassium, calcium, sodium, phosphorus, magnesium, zinc, selenium and iron. It also contains B vitamins (B1, B2, B3, B5, B6 and B12), vitamin C, vitamin E, K and J.
Carob is a gluten-free food and it can easily be consumed by those suffering from gluten intolerance.
This spreadable cream has notes of intense chocolate and hazelnut. With the only difference that you would be able to indulge into many extra spoons than the real chocolate one 😉
- Preparation: 30 Minutes
- Cooking: Minutes
- Difficulty: Easy
- Servings: makes around 500g cream
- Cost: Cheap
200 g carob powder
200 ml table water
130 g roasted hazelnuts
50 ml sunflower oil (cold pressed)
1 spoon multi-flora honey
1 teaspoon ground cinnamon
- – blend the hazelnuts and the sunflower oil together, till you get a smooth paste;
- – add the carob powder and the water and blend everything together;
- – add the ground cinnamon and the honey;
- – mix well till you get a smooth cream.
If you prefer a milder flavor similar to milk chocolate, then substitute the water with milk.