Category Archives: Carob Recipes

Black Bean Walnut Brownies with Avocado Chocolate Frosting

brownies3
Would you believe these brownies have absolutely no sugar, no dairy, no eggs, no flour, no gluten, and not drenched in oil?! Its true! These plant based brownies are actually very healthy and full of fiber and heart healthy ingredients! Contrary to what most people believe about the vegan diet, this dessert proves there are infinite possibilities in being plant based.

Transitioning from the usual “boxed” desserts found at the store filled with processed ingredients doesn’t have to be hard and certainly not tasteless. Making brownies from scratch using plant based ingredients is so easy. Avocado frosting may not sound appealing at first but honestly, you won’t even taste it. This frosting is simply amazing and powers up these heart healthy brownies with an ultimate chocolate rich flavor! I used the pineapple to keep the mix moist and for added sweetness. The cranberries give another dimension of tart and sweet. Black pepper brings out the flavor of chocolate.

Ingredients for Brownies

  • 1 can organic black beans, drained and lightly rinsed
  • 1 cup chopped walnuts
  • 1/2 cup pitted soaked dates
  • 1/3 cup carob chips (or vegan chocolate chips)
  • 1/3 cup crushed pineapple
  • 1/4 cup dried cranberries
  • 2 heaping tablespoons carob powder (or cacao powder)
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger powder
  • 1 teaspoon lemon zest
  • 1 teaspoon baking powder
  • pinch of salt and pepper

Ingredients for Frosting

  • 1 fully ripened medium avocado
  • 2-3 tablespoons maple syrup (or honey if you prefer)
  • 1 heaping tablespoon carob powder (or cacao if you prefer)
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon melted coconut oil

Instructions for Brownies

  1. Preheat the oven at 375 degrees. Start by soaking the dates in water for about 10 minutes. Medjool dates are softer and would be ideal, otherwise drain the water and chop dates into little pieces for easier blending.
  2. In the mean time, drain and lightly rinse the beans but don’t soak them. Gently shake out the water from a filter bowl.
  3. In a high powered blender, add beans, pineapple, cranberries, dates, carob powder, vanilla, ginger, cinnamon, lemon zest, baking powder, pepper and salt. Everything EXCEPT the carob chips and only 1/2 cup of the walnuts. Pulse blend until everything is fully incorporated. Push down ingredients sticking to the sides as needed. Mix should turn out sticky and heavily minced.
  4. Next, remove the blade and fold in the carob chips and the remaining walnuts.
  5. Spray some olive oil in a square glass baking dish to lightly cover the sides and bottom. Spread and press down the batter into the pan evenly. Spray the top with a light mist of olive oil to keep from getting too dry.
  6. Bake at 375 degrees for about 30 minutes. Sides should be toasty and slightly dark. A knife should come out mostly clean.

baked brownies

Instructions for Frosting

  1. Add and mix all ingredients for the avocado frosting into a mixing bowl with a fork.
  2. Then, with a hand mixer, blend all ingredients thoroughly for a minimum of 5 minutes. The hand mixer works to fluff up the frosting more generously than using your hand.

avocado chocolate frostingfrosted brownies

After the brownies have cooled, spread the frosting on top. The coconut oil in the frosting gives your brownies a beautiful sheen and keeps the frosting from becoming too runny. Serves a minimum of 9 people.

ready to eat

by Lupita Ronquillo, holistic nutrition writer

Chocolate Pecan Ginger Spiced Ice Cream

choc ice cream

Fully RAW, dairy free, sugar free, gluten free, super simple rich chocolatey ice cream with only 5 easy ingredients! Yes, you can give into those “chocolate” cravings any time you want with this super healthy recipe. Getting the kids involved in making this can be a great way for you to show them that they don’t need icky dairy or sugar to enjoy eating ice cream. Its also a fun flavor to cool off with as an after dinner dessert for the whole family! 😀

Ingredients

  • 5 Bananas, frozen into 1/2 inch chunks
  • 1/2 cup Pecan halves
  • 2 heaping tablespoons Carob powder (or cacao if you prefer)
  • 2 teaspoons Ginger powder
  • few splashes of unsweetened Almond milk

Blend all the ingredients into a high powered blender for about 2 minutes until thick and smooth. Only use a few spills of the almond milk just to get the ingredients moving. Too much can end up making your ice cream runny. For a chunkier pecan texture, fold in a handful of chopped pecans after blending. If you decide to use cacao, it may not come out as sweet so make sure your bananas are extra ripe before freezing or you can add in a little stevia. That’s one of the reasons I prefer carob over cacao, it has its own natural sweetness. Makes about 4-5 half cup servings. Enjoy!

chocolate ice cream
by Lupita Ronquillo, holistic nutrition writer

Oatmeal Banana Split

Banana Split Oatmeal

For breakfast this morning, my husband decided to create a new way of eating oatmeal and it was great! Can you really have a “banana split” for breakfast? Sure you can, especially when all the ingredients are healthy and vegan!  If you ever wanted to jazz up your breakfast or if you struggle with kids who don’t want or like oatmeal, this recipe will be a big help in making it FUN. All ingredients are healthy so you don’t have to worry about adding refined sugars or even chocolate with this fiber packed breakfast! Carob has no caffeine and has more nutrients than those sugar filled chocolate syrups kids are so attracted to. Best of all, with this fig and date carob sauce they won’t even know the difference! The more nutrients we put on our kids’ plate, the more behaved our kids will be and who couldn’t use that?!

Carob Sauce

I love this carob sauce! It basically just figs, dates, carob powder, almond milk, and vanilla!

Figgy Carob Sauce

  • 3 dates, pitted and organic
  • 3 figs, dried for sweetness
  • 1 cup almond milk, unsweetened
  • 1 tablespoon raw honey (or maple syrup if you don’t eat honey. Personally, I still use honey for its superior antibacterial properties and because of the fact that bees are not high on the food chain!)
  • 1/2 tablespoon carob powder
  • 1 teaspoon vanilla extract
Instructions
  1. Place the dates, figs, almond milk, and carob powder in a high powered blender and blend until smooth.
  2. Filter the sauce from the blender into a small saucepan to prevent any pieces of figs and dates from getting through. This step will also help make this recipe a kid-friendly one!
  3. Next, stir in the honey and vanilla and bring the sauce to medium heat for just a few minutes. Don’t overheat or overcook the sauce. Remove from heat after 3 minutes.

Oatmeal Spice

Oatmeal Spice

  • 1 cup rolled oats
  • 1 cup water
  • 2 teaspoons cinnamon
  • 2 teaspoons Chinese five spice
  • pinch of salt
  • Bring the water to boil with the pinch of salt.
  • Add the rolled oats and stir for one minute.
  • After 3-5 minutes, remove from heat and add in the spices.
  • Cover the oatmeal until the water is absorbed.

To make an oatmeal banana split, simply serve the freshly made oatmeal into a bowl. Split a banana and place it along side into the bowl. Then pour some figgy carob sauce on top and sprinkle dried organic shredded coconut on top. You can also top with fresh fruit and nuts such as strawberries and walnuts to really give it that “banana split” flavor!

by Lupita Ronquillo, holistic nutrition writer