I have been a chocolate connoisseur for most of my life, starting at an early age, eating Lindt chocolate rabbits at Easter time. My appetite gradually increased to all forms and varieties of chocolate including; chocolate covered donuts (I had a cat that loved them too!), chocolate cookies, pies, cakes, and candies. Ok, I was an addict. I eventually started eating tons of chocolate and when I moved to England, I was spoiled by a variety of wonderful English, Belgium, and French chocolates. I could easily sit down and eat a large Cadbury bar in a single session or a Christmas chocolate orange.
For years I consumed truckloads of deliciously smooth, velvety chocolate until one day after my excess consumption I developed a bad headache. This was the beginning of my food intolerances and allergies. Within a short time, I could no longer eat chocolate, cheese, red wine, sugar or coffee. People often say, “I couldn’t live without coffee, cheese or chocolate!”, well YES, you can!
I have looked into several options and found an answer to my chocolate prayers. Carob! Carob is actually a healthy alternative to chocolate with a variety of reported health benefits including that it boosts the immune system, aids in digestion, and is a powerful antioxidant. It also contains twice the amount of calcium than cocoa and has no caffeine. It is full of vitamins and minerals including A, B-2, B-3, B-6, manganese, potassium, zinc, selenium, magnesium and is high in protein, pectin, and fiber.
So now I make my own “carob” which is delicious and nutritious. It’s fun to experiment with different recipes. I also make an old favorite of mine, chocolate (carob) stars, which I add mint or orange oil too, reminding me of Christmas when as I child I ate chocolate stars.
Here is one of my own recipes
(makes a small batch)
1/2 cup organic coconut oil (heat in microwave)
1/4 cup Bob’s Roasted Red Mill Carob powder
1 tsp vanilla
1/4 cup cashews (or nuts of your choice)
1/2 cup Dandies plain or pumpkin marshmallows
Mix together and pour into molds or large ice cube trays and freeze.
This recipe can be altered any way you like, adding more or less of any ingredients. I eat them right out of the freezer as sometimes the carob can melt in your hands.
Even if you are a chocolate lover, give Carbo a try, you will be surprised at how similar the tastes are!