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Carob Bark

Have you ever heard of Carob?? I hadn’t until I started spending more time poking about the grocery store. Needless to say, I have discovered that I really like it!

Carob is the fruit of the Carob tree and is a sugar-rich pod that turns brown when mature. The majority of carob is produced in the Mediterranean region, and different parts of the pod are used for different purposes. It is the pulp that is dried, roasted and ground into what we see in our grocery stores. It looks like cacao, but it differs in a few ways.

Carob is high in fiber and minerals (particularly calcium, potassium, magnesium, and iron), and low in sodium and fat. It is also caffeine-free (unlike cacao) and high in antioxidants. The health benefits of carob have been studied and are numerous including cancer protection, diabetes management, cardiovascular health, and anti-inflammatory abilities.

In the recipe I have made here, I use carob instead of cacao plus a sweetener because carob has a natural sweetness that eliminates the need for added sugar. While it doesn’t taste exactly like chocolate bark, carob bark has a nice flavour (yes, my kids like this one too!). It can be varied by changing up the toppings, so make this your own by experimenting!

Carob Bark

Course Dessert, Snack
Cuisine Mediterranean
Servings 4


  • 1/2 cup Carob powder
  • 1/2 cup Melted cacao butter
  • 1/4 tsp Sea salt
  • 1/2 tsp Vanilla


  • Toasted coconut
  • Pumpkin seeds
  • Dried fruit


  • Combine melted cacao butter and carob powder in a bowl and add sea salt and vanilla.
  • Pour over a parchment lined casserole (I used an 8 x 8in glass dish) and sprinkle with desired toppings.
  • Place in fridge for 2 hours or until firm in the middle.
  • Break into portions and store leftovers (if there are any) in the fridge.
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