Raw Carob Chocolate

By Chef:  Chris Anca
Posted: November 19, 2015


Click to rate this post!
[Total: 0 Average: 0]

Do you go weak in the knees for that classic combination of melty chocolate with a crispy crunch? If so you will love this recipe! It’s a little different in that it doesn’t actually contain any cacao (the base ingredient for all chocolate), but rather carob, a sweet and malty legume that is free of stimulants like caffeine and theobromine. The puffed quinoa is not raw, however, quinoa is a complete plant based protein, and is technically a seed, not a grain. How many chocolates rich in protein can you say you whipped up lately? Chuck those babies in, OR sub in sprouted buckwheat if you’d rather.


  • 30g cacao butter
  • 30g coconut oil
  • 2 tsp rice malt syrup (you can add more if you prefer your chocs sweeter) — you can also use a liquid sweetener of choice if you prefer — such as maple syrup or raw honey
  • 30g carob powder
  • toppings of choice: I went for popped quinoa, macadamia nuts and dry blueberries


  1. Melt the cacao butter and coconut oil using the bain marie method.
  2. Add the rice malt syrup and stir until combined.
  3. Add the carob powder and mix well until you have a smooth mix.
  4. Pour the choc mix into your chosen moulds, add toppings and place in the fridge. Enjoy straight from the fridge.