Carob Chocolate with Puffed Rice with only 4 ingredients: coconut oil, carob, sugar (or maple syrup if you prefer) and puffed rice (or your preferred puffed grains). You’ll get a crunchy and yummy Chocolate that is caffeine free and lactose free.

Puffed rice has no additional ingredients… just rice (or any other puffed grain you like).

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 subsitues:

You’ll only need 4 ingredients for this healthy carob chocolate: carob, coconut oil, sugar and rice puff.

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;
Sugar — I don’t fear sugar, so on my page, you won’t find sugar listed as an “unhealthy” ingredient; more about it in a future article. But you are free to use maple syrup instead;
Rice Puffs — Rice puff gives this chocolate a crunch. Puffed rice can be found in the cereal section of the grocery store, or it can be purchased online. Alternatively you can use puffed wheat, puffed quinoa or rice krispies, millet, amaranth, or quinoa;
Optional:
- salt — I always use a little bit of salt in my dessert recipes;
- vanilia extract,
- powder milk — I make my own powder milk from goat milk, if you want to know how, write me in the comments;

How to make Carob Chocolate with Puffs Rice

All my chocolate recipes are so easy to make, that is the most common desert in our house.

Are you ready? Start

Mix the coconut oil (melted), carob powder and powder sugar until creamy;

Add the puffed rice that you like the most, and mix again;
Pour everything in a chocolate mold (I use this ones) or any mold you have.
Remove from the mold;
Enjoy!

Our tips:

Keep the chocolate in the fridge because it can melt quickly because of the coconut oil;
If your powders (carob and sugar) have little lumps, you have to make them as smooth as possible, and for that, you have two options: 1. Shift the powders before you add them to the mix, or 2. Mix well while pressing with a spatula to break up any lumps. You’ll want your chocolate as smooth as possible;
Use the maple syrup/honey/agave syrup as replaced for sugar if you like, but make it sure to be 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.