Carob powder… have you ever heard of it?

Carob comes from the pod of a tree with the same name, native to the Mediterranean. The ripe pods contain a sweet pulp that is dried, roasted and then ground into a powder – which we know as carob.
It has high levels of vitamins such as A and B-2, and is great for your skin and eye health.
Carob has a unique, one-of-a-kind flavour, similar to cacao.

In store you will find the famous Banjo Bears and full size blocks + the powder on its own.

Why not try it out by making this delicious recipe? Courtesy of Minimalist Baker


* 1/2 cup coconut butter- warmed to liquid texture in oven, stovetop, or microwave)
* 3 Tbsp coconut oil (melted)
* 4 Tbsp carob powder
* 1 1/2 Tbsp maca powder (optional – adds adaptogenic benefits and caramel flavour!)
* 1-2 Tbsp coconut flour (for thickening-or sub almond flour)
* 1 healthy pinch sea salt
* 1/2 tsp vanilla extract
* Stevia (optional, to taste)

1. Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.

2. Taste and adjust flavour as needed, adding more carob powder for “chocolate” flavour or sweetness, maca powder for caramel flavour, salt for saltiness, vanilla for vanilla flavour, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp coconut flour. You’re looking for a pourable liquid, but not too watery.

3. Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds, and let cool until firm. Carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don’t be worried if the tops of your bars have a bit of ridging to them – that’s totally normal!

4. Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.