chewy carob bites recipe

I've got a serious sweet tooth. I don't try and hide the fact. But rather than baking everyday or giving in to that bar of chocolate... again, I try feed my desire for the sweet stuff with natural cane sugar-free alternatives. Well, most of the time anyway.

I find the best way to make healthier choices is to be prepared. I nearly always have a version of these on the go in the fridge or freezer, ready to satisfy my cravings quick smart. The kids love them too and are always pleasantly surprised when they ask for seconds and thirds and I reply with yeah, go ahead. Not something they ever hear me say with traditional baking and sweets, that's for sure!

I was brought up on carob and eating it still reminds me of the banana cakes my mum used to spread thickly with carob icing, of the hot drinks my siblings and I would make, trying unsuccessfully to dissolve all the lumps of carob powder into the hot water before adding the milk, and of the ice-blocks (icy-poles/popsicles) we would eat in summer flavoured with carob, honey and milk.

It's a great healthy alternative to cocoa as it contains no caffeine and has the added bonus of being a really rich source of B vitamins, calcium and iron. And with the added protein from the almonds, these bites are 'good' enough to even eat for breakfast!

I like to keep these in the freezer which makes them extra chewy, and with a little crunch of nuts and a touch of coconut, this is quilt-free eating at it's best.

chewy carob bites
Some raisins/sultanas are coated in hydrogenated oil to keep them from sticking together. I like to source 'natural' oil-free ones, or organic whenever possible. Cocoa powder can be used in place of carob if you are unable to find it, or prefer a much more 'chocolatey' taste. To make these nut-free I'd use sunflower or pumpkin (pepita) seeds in place of the almonds.
Makes 16 small bites

  • 1 cup raisins/sultanas (try to find oil-free or organic when possible)
  • 1/2 cup raw almonds
  • 1/4 cup carob powder
  • 1/4 cup desiccated coconut
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
  • good pinch of fine sea salt

Place all the ingredients into the bowl of a food processor and blend until a chunky paste forms. I like to keep it still a little chunky, but you can blend it for as little or as long as you like until it reaches the desired consistency.

Scoop out tablespoonfuls of mixture and shape into little bites. Place on a tray and freeze for at least 30 minutes before serving. I store mine in a airtight container in the freezer and eat them straight from their. But if you like them a little less firm, store them in the fridge for up to 2 weeks. If they make it that long!

Note: To shape these ones above I lightly oiled my tablespoon measure with a touch of coconut oil, pressed the mixture into it and levelled it off before removing them.

Linked to: Slightly Indulgent Tuesdays @ Simply Sugar & Gluten-free

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  • Reply
    May 9, 2012 at 9:05 am

    My daughter and I made these today with dates and cashews, delish!! Thankyou so much for the recipe we LOVE them. I have a nasty sweet tooth myself so these are an excellent raw, healthy alternative 🙂

    • Reply
      May 9, 2012 at 11:03 am

      Yum I love the date/cashew combo too 🙂

  • Reply
    May 9, 2012 at 9:27 am

    I always crave a sweet snack at exactly the same time each night. Although I don't have the willpower or desire to change this habit I could definitely improve on the snack I am eating. Thanks for sharing this recipe. Will definitely try it out.

    • Reply
      May 9, 2012 at 11:04 am

      I'm the same, at night once the kids are tucked up in bed is when I crave a little sweet treat.

  • Reply
    The InTolerant Chef
    May 9, 2012 at 10:31 am

    I was raised on carob too, and Just love it! I have a big box of organic carob in my pantry, that is so handy for your delicious treats 🙂

    • Reply
      May 9, 2012 at 11:05 am

      Awesome, so I'm not the only carob-loving lady out there 🙂

  • Reply
    May 9, 2012 at 3:48 pm

    I love recipes like this where you can sub in stuff in your cupboard!!Kinda new to carob,but like you said so good for the little guys, i have been playing with it.I do a version with a nut butter and honey.I like the dried fruit idea better.

    • Reply
      May 10, 2012 at 4:55 am

      Yeah totally, these little babies can be taken in all sorts of different directions. So long as there's some dried fruit, carob/cocoa and nuts/seeds they always taste great 🙂

  • Reply
    Janet NZ
    May 10, 2012 at 1:10 am

    These sound wonderful Emm! When do you get the results of the recent food blog competition? I've got everything crossed for you XO

    • Reply
      May 10, 2012 at 4:54 am

      Oh yeah sorry Janet! We actually found out about a week ago. I didn't win, but that's okay. I feel like I'm long overdue for a 'catch-up' post. So that may be up next…
      Thanks for your support xx

  • Reply
    May 10, 2012 at 7:00 am

    I have a terrible sweet tooth too but I could never swap choc for carob, I have never taken to it. I would still feel quite virtuous with these made chocolate :0)

    • Reply
      May 10, 2012 at 1:07 pm

      I totally get that, carob is an acquired taste I suppose. But never fear they are beautiful made with cocoa 🙂

  • Reply
    May 11, 2012 at 1:25 pm

    I haven't yet recovered from my childhood loathing of carob … or perhaps I just haven't risked trying it again! 😉

  • Reply
    Kylie Milek-Zaini
    May 16, 2012 at 2:00 am

    Hey Emma hope all is well, i made these carob bites last night, very yummy! thanks for the recipe 🙂

  • Reply
    May 23, 2012 at 7:08 pm

    those look delicious! i can't wait to try! thanks for the recipe!

  • Reply
    May 29, 2012 at 5:51 am

    made these yesterday… tried a couple frozen today, fantastic!

  • Reply
    October 19, 2014 at 1:48 am

    Yum! Made these last week and have been eating them out of the freezer since. The fruit juice really adds something yummy to the flavour (I used mandarin as I was out of oranges). Thanks for the recipe 🙂

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