Carob 'chocolate'

A couple of months ago I came across a page on Instagram called @choosingmyhealth by Melissa Webster. It’s been so revolutionary for me as I try not to use cocoa in my cooking so as to avoid caffeine. Here’s a recipe that she shared that is so versatile and can be used in many different recipes so you may want to bookmark this one!

Ingredients

• 30g Cocoa butter

• 3 Tbsp Maple syrup

• 1.5 Tbsp Carob powder

• Tsp vanilla extract

Method

1. Melt the cocoa butter.

2. Mix in the carob, add the maple syrup, and then the vanilla extract.

3. Whisk until fully combined.

4. Line a tray with greaseproof paper and spread out the carob sauce evenly.

5. Chill for approx. 2 hours.

6. Once chilled you can use for various recipes such as Laura and Natalie’s vegan cookies here.

*As an alternative you can also skip the chilled stage and use the sauce on top of pancakes or a variety of other recipes.

*For a darker type of ‘chocolate’ add more carob, if you’d like it to be creamier, add 2 tbsp plant-based milk.

*As an alternative you can also skip the chilled stage and use the sauce on top of pancakes or a variety of other recipes.

Thanks for stopping by, if you give this recipe a go, don't forget to tag @chazdelightsnutrition on Facebook and Instagram to let me know how you got on!

Until next time, hope you enjoy cooking!

Chaz xx