With only four ingredients and a very low glycaemic index, these little chocolate squares are as simple to make as they are delicious. Carob replaces cacao here, an ideal option for children who do not need the stimulant effect of raw chocolate, while the tahini brings a good dose of calcium.
Raw carob chocolate squares, 4 ingredients
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Organic raw cacao powder (Nacional variety)
€9.90 Out-of-Stock
Ingredients
- 3 tablespoons melted coconut butter
- 2 tablespoons organic tahini
- 1 heaped tablespoon carob powder (raw cacao works too)
- 6 drops of stevia, or 1 tablespoon coconut nectar or honey
Method
- Mix the melted coconut butter with the tahini until you have a smooth, creamy paste.
- Add the carob powder and the sweetener, then mix again until the texture is even and velvety.
- Pour the mixture into a silicone mould and freeze for 10 to 15 minutes, until firm.
- Turn out and cut into whatever shape you like.
Tip
These squares keep for about a week in the freezer in an airtight container, handy to make ahead for a sweet craving at any moment. Take them out five minutes before eating: coconut butter is brittle straight from the cold and becomes melting at room temperature.
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FAQ: your questions about raw carob chocolate squares
Which powder can replace cocoa powder?
Carob is the closest substitute: the same brown colour, the same use, but a milder, naturally sweet flavour with no bitterness. It replaces cocoa by weight, spoon for spoon. Depending on the recipe you also come across lucuma powder, roasted carob for a stronger flavour, or a mix of carob and a hint of coffee to bring back some depth.
What can replace cocoa?
It depends on what the cocoa was bringing to the recipe. For colour and the roasted note, carob does the job. For fat and melting texture, cocoa butter or coconut butter take over. For bitterness, a hint of coffee or chicory. One point not to overlook: because carob is already sweet, you generally need to reduce the sweetener in the original recipe.
What is the difference between tahin and sesame paste?
They are two names for the same product, ground sesame and nothing else. The difference lies rather in the seed used: light tahin is made from hulled sesame and is milder, while brown or whole tahin keeps the husk, which gives a more bitter flavour and more calcium. Some shop-bought tahins are made from toasted seeds, others from raw ones, which changes the aroma considerably.
Is tahini high in calories?
Yes, around 600 kcal per 100 g, which makes sense for a pure nut and seed butter. But it is used by the spoonful, not by the bowl: the two tablespoons in this recipe are spread over about ten squares. Those calories also come with calcium, magnesium, iron and unsaturated fatty acids, which makes it a far more interesting contribution than a plain fat.
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