What is it???
- Carob is a tropical pod that contains a sweet, edible pulp and inedible seeds. After drying, the pulp is roasted and ground into a powder that resembles cocoa powder, but does not have the same flavor and texture of chocolate.
- One tablespoon of unsweetened carob powder has 25 calories, no fat, no saturated fat, no cholesterol, and 6 grams carbohydrate. By comparison, one tablespoon of unsweetened cocoa powder contains 12 calories, 1 gram of fat, no saturated fat, no cholesterol, and 3 grams of carbohydrate.
- I’m not entirely sure if carob really is THAT much better for you.. There are such mix reviews about it. According to Nourishing Traditions, In recent decades the carob’s standing has risen considerably as people have discovered in the powder made from this hard, dark brown pod an acceptable substitute for chocolate. Carob is an excellent source of calcium-containing three times more calcium than mother’s milk! It also contains carotenoids, B vitamins, phosphorus and iron. It is naturally sweet, containing about 50 percent sugars. Unlike chocolate, carob contains no stimulants (like caffeine). It does, however, contain tannin, a substance that reduces the absorption or protein through the intestinal wall. Roasting neutralizes most of the tannins so buy only powder made from roasted carob pods.
You can make your own opinion on it. I personally like the flavor and don’t feel the need to add so much sugar.
Nevertheless, here is the recipe!! My family LOVED this, especially my brother who typically isn’t much of a chocolate eater.
- 2/3 cup carob powder
- 1/2 cup butter (kerrygold or other good quality butter)
- 1/3 cup maple syrup
- 1 TBS vanilla extract
- 1 cup cream, not ultra-pasteurized
- pinch of salt
- 1/2 teaspoon almond extract (optional, but delicious!)
Place all ingredients in the top half of a double boiler. Cook gently, stirring occasionally with a wooden spoon, until well amalgamated.
Hope you all enjoy this recipe!!