Never miss a recipe!

Email updates from Living Free


I know, carob is gross. At least, that’s what we’re all led to believe. Especially if we use it like we do cocoa powder and expect the smooth rich flavor of chocolate in our finished product… and then don’t experience that, AT ALL. But, I’m so excited to share something I’ve discovered that makes carob taste remarkable like chocolate!

I know what some of you might be thinking. Why not just use chocolate? Well, long story short, I’ve been facing allergic reactions and no allergist can find the cause, so they have suggested various things to try. One of them was a low histamine diet, which means avoiding foods that either contain a lot of histamine in and of themselves, or food that can draw the histamines out of other foods. Chocolate is considered a histamine liberator. Am I saying this recipe is good for a low histamine diet? No… just sharing why I decided to try making carob taste like chocolate. I couldn’t abide the idea of not being able to have chocolate! :)

Also keep in mind that unlike most cocoa powders, each batch of carob may taste slightly different. The level of roasting will affect the flavor. I’ve not found that to be an issue between batches myself, but I wanted to put it as a disclaimer, as it may effect the overall result if you use this recipe.


1/4 cup walnuts
1/4 cup peanuts
1/4 cup cold pressed coconut oil (no flavor)
10 dates
4 tablespoons roasted carob powder
3 teaspoons instant decaf coffee
15 drops NuNaturals Liquid Stevia + 2 tbs Now Foods Xylitol
OR 1-4 tbs brown sugar, to taste (I did the above, but I think the brown sugar would be a great option if you don’t have the other ingredients)


In a food processor, start by pulsing the walnuts and peanuts until they are the texture of a nut meal (finely ground but not yet into a ‘butter’ stage). This was about 2 minutes in my processor. Then add the coconut oil and dates, and pulse again for about a minute. Add the carob powder, coffee, and sweetener, then pulse until the ‘batter’ is mostly smooth (this texture you can see in the picture, above).

On a piece of parchment paper, spread the batter out onto a piece of parchment paper, preferably one that is already on a pan like a cookie sheet. I ended up with a round circle on my pan. Then place the pan in the freezer for at least 30 minutes.

After the 30 minutes, you can bring out the now hardened batter and break it into bite size pieces. Put those into a sealed container and store in the fridge for a few weeks (if it lasts that long!). They can be eaten at any time, but remember that coconut oil will turn to a liquid with temperatures over 73 degrees F, so the candy will melt too if over that temperature. I just would grab 2 or 3 of the pieces at a time out of the fridge and enjoy them that way.

~Aubree Cherie

This recipe is linked to Real Food Recipe Roundup, Allergy Free Wednesday, Gluten Free Wednesday, Real Food Wednesday, Full Plate Thursday,

Related Posts with Thumbnails
Share →

4 Responses to Chocolate Lovers’ Carob Bars

  1. Admittedly, yes, I found myself nodding in agreement [even if not literally] at the statement in the first sentence. My past experiences with carob have been, let’s say, disappointing – or more specifically: it tasted nasty to me. However, your recipe and the idea behind it sound very interesting. Still, I’m keeping my fingers crossed you’ll be able to eat chocolate again sometime. Life would be incomplete without chocolate – at least for me as a die-hard chocolate addict.

    • Hehe – yes, I completely understand! I will say, I am back to being able to eat chocolate (as my symptoms were not improved on a low histamine diet), but I wanted to share this just in case someone was interested in enjoying chocolate without the chocolate! ;) ~Aubree

  2. Miz Helen says:

    Hi Aubree Cherie,
    Your Chocolate Lovers Carob Bars look yummy! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Susan says:

    Regarding your allergic reactions… You might want to talk with your allergist or a hematologist about mast cell issues. Either Mast Cell Activation Disorder or Mastocytosis. I also react to everything and have recently been diagnosed.

    It’s hard to give up the things we love. Like chocolate! So thanks so much for this recipe!

Leave a Reply to Susan Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>