This homemade healthy carob chocolate is made with only 3 ingredients: coconut oil, carob powder, and maple syrup. It’s super easy to make, and you have control over what ingredients are in your chocolate.
I create recipes using natural foods, avoiding fermented foods, preservatives, and chemicals. One fermented food that can be harmful to our bodies and create dependence is cocoa. Cocoa also contains caffeine, which has effects similar to those of coffee. Read here if you are interested in why I don’t eat, and recommend cocoa.
All my recipes that call for chocolate or cocoa are replaced and adapted with a much healthier option: carob.
Ingredients and Substitutes
You’ll only need 3 ingredients for this healthy carob chocolate: carob, coconut oil, and maple syrup.
- Carob — Carob is a fruit that grows in trees, taking the form of seed pods. The pods are dried and ground to make them in powder form. It looks similar to cocoa but tastes different: carob isn’t bitter, it is more on the sweeter side, and it’s natural and healthy. It’s suitable for children and babies (added in different recipes). You can read more about carob here;
- Coconut oil — I use organic extra-virgin coconut oil;
- Maple syrup — you can substitute with honey or agave syrup.
- Optional: salt, vanilla extract, nuts, mint extract, raisins, fruits, expanded cereals, or any combination you like. I used vanilla extract and salt.
How to make this Healthy Carob Chocolate?
This couldn’t be simpler than this:
- Melt the coconut oil;
- In a bowl, mix carob with maple syrup (and salt and vanilla extract, if you use);
- Add the coconut oil and mix;
- Transfer the chocolate to the silicone mold on a tray and freeze it for 20 to 30 minutes. You can also place it in the fridge, but it will take longer to set;
- Remove the chocolate from the mold and enjoy!
Our tips:
- Keep the chocolate in the fridge because it can melt quickly because of the coconut oil;
- Use the maple syrup/honey/agave syrup at room temperature; otherwise, the mixture will thicken and not be fluid for easy transfer into molds.
Storage instructions
To store: This healthy carob chocolate can be kept in an airtight container or wrapped in baking paper in the fridge for up to a year. Remove it from the fridge moments before serving to enjoy its perfect texture!
To freeze: You can keep it in the fridge for up to 2 years.
Healthy Carob Chocolate
Equipment
- 1 Kitchen scale If you use US measurements, skip this
- 1 Silicon mold
Ingredients
- 50 ml Coconut oil Organic I used
- 20 g Carob powder
- 40 g Maple syrup
- 2.5 ml Vanilla extract/essence Optional
- A pinch of salt Optional
Instructions
- Melt the coconut oil.50 ml Coconut oil
- In a bowl, mix the carob with maple syrup, and with salt and vanilla essence (if you use)20 g Carob powder, 40 g Maple syrup, 2.5 ml Vanilla extract/essence, A pinch of salt
- Add the melted coconut oil and mix everything.
- Transfer the chocolate into the silicone mold on a tray and freeze it for 20 to 30 minutes. You can also place it in the fridge, but it will take longer to set.
- Remove the chocolate from the mold and enjoy!
Notes
- Because of the coconut oil, the chocolate will be pretty melty if you leave it at room temperature.
