Lots of vitamins and minerals
Carob is rich in dietary fiber, antioxidants, vitamins A, B2, B3, B6, calcium, magnesium, selenium and zinc. Carob fruits are 8% protein. Also, carob contains iron in an easily digestible form and phosphorus. Thanks to vitamins A and B2, carob improves eyesight, so it is useful for everyone who spends a lot of time at the computer.
Does not contain caffeine
Unlike cocoa, carob does not contain caffeine and theobromine, which are strong stimulants of the nervous system, so even small children and people with severe allergic reactions can eat carob. If you are preparing a chocolate cake for your child, replace cocoa powder with carob – it will turn out much healthier and tastier.
Replaces sugar
Thanks to its sweet taste, carob can help with sugar addiction. Desserts with carob powder are sweet on their own, so you don’t need to add extra sugar to them. Coffee lovers can add a spoonful of carob to their drink instead of regular sugar – carob will emphasize the taste of coffee and add a pleasant caramel sweetness.
Good for the heart and blood vessels
Carob does not increase blood pressure (unlike cocoa), and also helps lower blood sugar levels, improves heart function and prevents heart disease. Thanks to the fiber in the composition, carob cleanses blood vessels and removes toxins from the body.
Carob or cocoa?
Carob contains twice as much calcium as cocoa. In addition, carob is non-addictive, non-stimulant, and contains no fat. Cocoa also contains a lot of oxalic acid, which prevents the absorption of calcium. Cocoa is a strong stimulant and can cause headaches and overexcitation if consumed in excess. Cocoa has 10 times more fat than carob, which, combined with addiction, can easily affect your figure. Carob also does not contain phenylethylamine, a substance found in cocoa that often causes migraines. Like cocoa, carob contains polyphenols, substances that have an antioxidant effect on our cells.
Carob makes delicious chocolate.
Carob chocolate contains no sugar, but it has a sweet taste. Such chocolate can be used by children and adults who adhere to a healthy diet.
100 g cocoa butter
100 g carob
vanilla pinch
Melt the cocoa butter in a water bath. Add carob powder, vanilla and mix well until all pieces are dissolved. Cool the chocolate completely, pour into molds (you can use baking molds, pour about 0,5 cm of chocolate into each) and refrigerate for 1-2 hours. Ready!