Roasted Pure Carob Powder
Carob is the chocolate that never needed cocoa. Roasted until deep and earthy, this powder brings a naturally sweet, slightly smoky flavor that stands on its own.
What It Is
Carob comes from the pods of a Mediterranean tree that has been eaten for thousands of years, long before chocolate was ever traded this far north. The pods are dried and ground into a powder that is naturally sweet, so recipes using it often need less added sugar than they would with cocoa.
Unlike cocoa, carob contains no caffeine and no theobromine, which is the compound that makes chocolate toxic to dogs. That makes it a practical choice for baking treats you want to share with people who avoid stimulants. The roasted version has a deeper, more complex flavor than raw carob, with warm, almost caramel-like notes.
What To Do
Swap carob powder for cocoa powder in a one-to-one ratio in brownies, cookies, muffins, or homemade energy balls. Because carob is sweeter than cocoa, start by cutting the sugar in your recipe by about a quarter and adjust from there. It also stirs into smoothies and warm milk of choice without any fuss.
For a simple drink, whisk one to two tablespoons into warm milk of choice with a little honey. Store carob powder in a sealed container away from light and moisture, where it will keep well for up to a year.
