working with raw Carob?

lzhptlzhpt Raw Newbie

I’m working on making a switch to carob from cacao, but one of the things I really enjoy is a raw chocolate bar. i make about one serving and I really enjoy the creaminess of it. When I try this recipe w/ the raw carob, it’s very grainy. i like it best with coconut oil and a few dates. Do i need to add more coconut oil with carob to get the creaminess?

Comments

  • germin8germin8 Raw Master

    Hmmm, good question.

    One advice I can give is for just about every recipe that calls for cacao, use 1/4 to 1/3 the amount for carob. It’s not a one-to-one-match like people think (and like I thought). Carob has a… ‘certain flavor’.

    Carmella just posted several chocolate recipes (with carob substitute ratios). They look delish.

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