Our carob powder is dark roasted for a rich chocolate flavor. Carob powder is naturally sweet, low in fat, and caffeine-free, which makes it the perfect replacement for cacao powder in your recipes.
How to Enjoy Carob Powder
Carob powder is used whenever a recipe calls for chocolate or cocoa. To replace cocoa for carob, simply use the same amount of carob. To replace chocolate with carob, use approximately three tablespoons of carob powder for each square of chocolate that the recipe calls for.
Carob can also be used as a sugar replacement. Carob powder is almost 50% natural sugar and can be used instead of sugar in virtually all bread and pastry products. This includes bread, waffles, cakes, pies, pancakes, cereals (hot or cold), crepes, muffins, etc. Of course, using carob will result in chocolate-brown colored foods and will impart a vaguely chocolate-like flavor. If this is undesirable, you can try mixing various amounts of carob and honey to find the mixture that suits you best.
Carob vs. Cacao
Carob comes from the pods of a Mediterranean evergreen tree, while cacao beans are used to make chocolate. Since cacao is very bitter in its original state, sugar is usually added to processed cacao beans in order to make chocolate. On the contrary, carob is naturally sweet and does not require any additional sweeteners. Carob is a great low-fat alternative to chocolate, which may contain milk to enhance the taste. Carob is also ideal for those sensitive to caffeine because unlike chocolate, carob doesn’t contain stimulants such as caffeine and theobromine.
Ratings & Reviews
Great product. The taste is great and makes a nice dark "chocolate" color to baking.Maria, Cypress, TX
i need this to make rocky road brownies. It is so good it substitutes straight across for chocolate. Makes yummy brownies especially with a bit of coffee.Anne, Missoula, MT
Carob has a nutty powder flavor. First time trying , so exploring an alternative to chocolate to eliminate dessert type toppings without oxalates.Kerry, Glendale Heights, IL
My mother used to make desserts with carob decades ago. This carob tasted and smelled just the same as I remembered (I had read that now that there were more different varieties and I wasn't sure if it would be different). I'm using it in overnight oats -- yummy!Sarah, Myrtle Beach, SC
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Ingredients
100% Carob Pods Without Seeds. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Nutrition Facts
Serving size 4g (~0.1 oz.)
| Amount per serving | ||
|---|---|---|
| Calories | 9 | |
| Calories from Fat | ||
| %DV | ||
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 1mg | 0% |
| Total Carbohydrate | 4g | 1% |
| Dietary Fiber | 2g | 7% |
| Sugars | 2g | |
| Protein | 0g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 1% | |
| Iron | 1% | |
More Info
Store at room temperature for up to 1 year.
Country of origin: Spain
ID: 5316
Found In
Powders (101)