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carobHello friends! Hands up who likes chocolate? I‘ve got both hands up because I simply love chocolate. But I have a rather refined taste, I wouldn’t eat just any chocolate. I like experimenting and creating new flavours, textures and shapes.

So here I am sharing my latest experiment, raw carob chocolate bons bons. Carob powder is the best chocolate alternative made from the aromatic, fleshy bean pod of carob tree and is more beneficial than cocoa. The flavour is not as “chocolatey” as cocoa but carob has less sugar, or fat and contains iron, potassium, pectin, fibre and three times as much calcium than cocoa. It has a naturally sweet taste and no theobromine or caffeine, so perfect for those of you suffering with caffeine sensitivity.

carob 2Carob also means no anxiety, bad acne, agitation or migraine which can be sometimes caused by eating chocolate. If you are trying to replace cocoa with carob be aware that you can do one for one, however for me personally, I like to use a little bit more.carob 3

Raw Carob bon bons


  • 1/4 cup melted cacao butter
  • 1 tbsp brown rice syrup
  • 1/3 cup carob powder
  • Pinch of Himalayan salt
  • hazelnuts


  1. Melt the cacao butter, rice syrup and carob powder over a very low heat. Don’t let it go on for too long or on a high temperature otherwise it will thicken and start separating.
  2. Once melted, add salt and mix.
  3. Pour into your silicone moulds half way up, pop a hazelnut in and cover with some more chocolate.
  4. Place in the fridge, let it set and enjoy.

If you wanted to make it very low carb use stevia instead. You could also replace cacao butter with coconut oil, but then keep those bon bons in the fridge otherwise they will melt.

Much love,

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