What is this brown cacao impostor looking powder you ask? Carob is a legume, that grows on the Ceratonia siliqua or carob tree. Their pods contain a sweet, edible pulp, that we know as carob. Carob has a similar texture and colour as cacao, but the flavour is definitely not like cacao. It’s more earthy, malty and caramelly and makes really comforting hot drinks for colder weather.
Carob makes a great alternative for drinks and baked goodies that are traditionally made with cacao powder or chocolate, for anyone who is trying to skip the small amount of caffeine present in cacao or avoid cacao for other reasons.
Carob is especially helpful in times of growth, such as pregnancy and kids, but also for healthy bone support for individuals at risk of bone loss like postmenopausal women.
Carob is especially helpful in times of growth, such as pregnancy and kids, but also for healthy bone support for individuals at risk of bone loss like postmenopausal women.
- Rich in phosphorus and calcium needed for healthy bones
- Carob is very rich in pectin, a binding substance, and tannins, which have an anti-viral effect, and is very helpful in normalizing bowels, especially diarrhea
- Great source of fibre for healthy digestion and bowel movements. It is also known to help with nausea, vomiting, and upset stomach
- Gallic acid that works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic
- The antioxidants found in carob help to defend your body from free radical damage
When picking your carob powder, choose raw ethically sourced varieties for maximum nutrition. Watch out for products like carob chips, which can contain unwanted ingredients like sugar and soy. You can use carob in baking, smoothies, and desserts like raw energy balls and puddings.
Special Mineral Rich Hot Carob Drink
1 cup vanilla almond milk (unsweetened if store bought)
2 Tbsp raw carob powder
2 tsp coconut butter (not coconut oil)
1.5 tsp maple syrup or coconut nectar
1/8 tsp cardamom
1/4 tsp cinnamon
1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
How to make:
Warm up almond milk in a pot over medium heat. Don’t let it come to a boil. Once you see a bit of steam come up it will be hot enough. Add the rest of the ingredients, along with the warmed almond milk to a blender and buzz until smooth and frothy.
Makes 1 cup
Enjoy!
This looks delicious! I have tried cacao but not carob. Are they very different?
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There is and carob syrup too which could be used instead of other syrup.
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