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Posts Tagged ‘chocolate







I just invented an amazing recipe for vegan (almost) raw ‘chocolates’ that are totally healthy and easy to make!
They are made with carob because I’ve been kind of sensitive to chocolate lately, and carob has so many amazing health benefits (see comments). It tastes very chocolatey using this recipe though!
I have most of these ingredients on hand, but you can play with variations.. they are very deliciously forgiving and do well with all kinds of flavors/additions and subtractions. You want to make sure to keep the Coconut Oil, the Carob (or cocoa if you prefer), and a sweetener. The rest is somewhat negotiable. This particular recipe fooled several chocoholics, and left them wanting more. They didn’t believe me when I told them it was actually very healthy :DYou’ll need a small ice cube tray (as in small cubes), or candy molds you can freeze.
This is for a small batch of maybe 15. The measurements are approximations, cuz that’s how I roll 😉 – add a little more or less of whatever to adjust for taste/texture as you please.

I call these Vibrant Almond Bites
Prep time: 15 – 20 min
Total time (including time in freezer) 30 – 40 min

– 3 Tbsp. Organic Extra Virgin Coconut oil (warm to make into a liquid)
– 1 Tsp. Organic Peanut Butter
– 3 Tbsp. (heaping) Raw Organic Carob Powder
– 2 Tbsp. non-GMO Xylitol (more or less according to taste – If you handle sugars well, you can also use raw coconut sugar or another glycemic friendly sweetener, but xylitol tastes amazing, adds a certain texture, and is completely sugar free – Stevia may also be used, although I find it too strong tasting for this recipe. You can cut the xylitol with stevia while maintaining the great flavor, with a sweetness that will fool even die-hard sugar junkies)
– 1/2 Tsp. Vanilla Extract
– Dash of Cinnamon
– Dash of Ginger
– 1 Tsp. Vitamineral Green (or other mild-tasting green powder)
– 1 Tsp. Mint Flavored Chlorophyll Extract
– 1/2 Cup Finely Chopped Dehydrated Salted Raw Sprouted Almonds (often available in bulk sections of heath food stores, or stores that cater to healthier crowds)
– Dash of Sea Salt


Mix well, preferably in the order listed, make sure there are no lumps. Oil your ice cube tray or candy dish with a little bit of Coconut Oil so the candy doesn’t stick.
Drizzle from a spoon into tiny ice cube tray sections or into a candy mold. Freeze for 15 -20 min (until solid).
Crack like ice cubes onto a plate and place them into a container or candy dish for storage in the refrigerator (*IMPORTANT*.. candies must stay refrigerated or frozen! Coconut oil stays solid until it reaches around 70 degrees, and then it liquifies.. and so will your candy!)


I made a variation today with Cashew Butter instead of Peanut Butter, and I mixed in some Holy Basil extract and some Maca Extract – wow! Totally amazing flavor.. the Holy Basil has a kind of floral clove flavor.. its really amazing. I might try to sell these 😀

Nina adds: carob might be nutritionally equal to chocolate, but it’s never going to be chocolate. that said. I actually like carob, but not when it’s pretending to be chocolate.
additional information:

Carob vs Chocolate

Carob vs Chocolate…. Which one is better for you?

Attitudes towards chocolate may have changed, but is it really a health food? Or, is carob healthier than chocolate? It’s time to examine the facts and settle those questions once and for all.

chocolate bread spread

Not many years ago, chocolate was considered a junk food – fit for desserts and sugary snacks.

Meanwhile, health conscious people ate carob.

Now (2010 at the time I’m writing this), chocolate is being promoted as a health food!

And carob has been pushed to the back burner.

If you’re not sure what carob is, click here to learn all about it.

Now for the facts about carob and chocolate – the good and the bad. The carob vs chocolate debate is on!

Carob vs Chocolate: The Good

~ Carob ~

  • Carob has it’s own natural sugars similar to what you find in honey and fruits. Unlike chocolate, you don’t have to add a lot of sweetener to make it taste good.
  • It’s an alkaline food
  • Contains 3 times as much calcium as chocolate.
  • High in fiber and protein
  • Full of antioxidants and polyphenols
  • Low in fat (contains about 1% fat compared to 24% fat in cocoa)
  • High in vitamins and minerals (contains iron, vitamin B, phosphorus, and magnesium)
  • Hypoallergenic
  • Doesn’t contain any harmful stimulants such as caffeine, theobromine, or theophylline
  • Not addictive
  • Safe enough for dogs to eat unlike chocolate which can seriously injure or kill them

~ Chocolate ~

  • Dark chocolate is high in flavanoids (antioxidants) which may help to lower blood pressure
  • Some of the fats in chocolate may help to lower cholesterol levels
  • Eating chocolate causes your body to produce endorphins which make you feel good
  • Chocolate also contains serotonin which acts like an antidepressant

Carob vs Chocolate: The Bad

~ Carob ~

  • Carob doesn’t taste like chocolate. But that’s not really a problem if you’re willing to accept the fact that carob has its own unique and delicious flavor.
  • Some brands of mainstream carob chips and candy may contain animal ingredients. Again, not a real problem if you’re into reading labels to make sure you’re getting a vegan product. Or, you can buy carob powder and make your own carob candy at home. I’ll be posting some yummy carob recipes in upcoming issues of my ezine restoration, so be sure to sign up. It’s free!

~ Chocolate ~

  • A lot of the antioxidants in chocolate are destroyed during traditional methods of roasting and fermenting the cocoa.
  • Chocolate is high in calories and fat (contains about 24% fat)
  • One of the fats in chocolate is palmitic acid, a saturated fat. It can raise your cholesterol levels and your risk for heart disease.
  • To get chocolate bars smooth and creamy even more oil is usually added
  • Chocolate is very bitter on its own. So, manufacturers add other ingredients such as milk, corn syrup, sugar, and artificial flavors to improve the taste.
  • Chocolate contains caffeine which is an addictive drug. It stimulates your heart and raises your blood pressure. It can also cause damage to your DNA.
  • Contains theobromine which is an alkaloid drug and a stimulant like caffeine. Theobromine may cause acne for some people.
  • Contains oxalic acid which binds with calcium in your digestive system and prevents you from being able to use the calcium. It also robs your body of stored calcium and causes you to lose it in your urine.
  • Also contains tyramine which is a trace amine that comes from the amino acid tyrosine. It can cause you to have headaches.
  • Chocolate makes your body acid rather than alkaline

My take on the carob vs chocolate debate?

Having a high antioxidant content is hardly a reason to make chocolate a part of your diet. Especially since many of those antioxidants are destroyed during processing.

Fact is, you can get plenty of health boosting antioxidants in so many other foods. Dark green leafy veggies, BarleyLife, berries, are just a few of them.

Click here to see my list of health promoting, antioxidant rich foods.

Eating chocolate also means you’re loading up on caffeine, theobromine, and other harmful substances at the same time. Clearly, the bad outweighs the good.

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