Health Benefits of Carob
Carob powder is the ground pod of the carob tree, which looks–and tastes–a lot like cocoa. It’s higher in fiber than chocolate, and with zero caffeine and lots of fiber, it’s a naturally sweet alternative. Carob is a good source of calcium, without the oxalates of chocolate (which hinder Ca+ absorption). It’s gluten-free and does not contain tyramine, a substance in chocolate which can spur migraines. Like chocolate, carob is a good source of antioxidants. As carob is naturally sweet, one can use less sugar when substituting carob for chocolate. Carob has been used medicinally for GI tract issues, due to its high tannin content. AND, it’s delicious!
Carob Sauce Ingredients:
- 1 Cup granulated sugar
- 1 Cup carob powder
- 2-6 Tablespoons water (as needed)
- 2 Tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla
For a thinner consistency, more water may be added at end of cooking. (Carob sauce thickens when refrigerated.)
How-To Make Carob Sauce
- To medium saucepan, add one cup sugar
- Add one cup carob powder and blend with spatula
- Add water and blend, adding more water as needed to make a thin paste (this step helps work out any clumps in carob or sugar, making for a smoother sauce)
- Turn burner to medium and cook, stirring constantly.
- Add salt and mix well
- Continue stirring over heat until mixture bubbles
- Remove from heat; add butter and vanilla, mixing until butter is melted and vanilla is incorporated
- Add more water (or cream if preferred!) to thin sauce consistency if desired (note that sauce thickens as it cools!)
- Serve over ice cream, cake, or carob brownies; store in fridge.
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