Cooking with Carob (part one)

Carob has had a bad rap over the last decade or so.

It is now very unfashionable and associated with the extremes of wholefood zealotry. I think that the problem is this:  Carob is seen simply as a chocolate substitute.

The key to Carob however is that it should be appreciated in its own right.

It is actually really nice!! Honestly…….so I’m going to give Carob a culinary makeover.


  • 150g stoned and chopped dates
  • 50g raisins
  • 50g roasted, chopped hazelnuts.  You can use non roasted but they aren’t as good.  But you can always roast your own using a low heat for about 20 minutes or so.
  • 25g carob.  Now, where to buy this eh?  Health food shops sometimes stock it and would probably order it in for you.  None of the major supermarkets stock it, not even Ocado and they sell loads of healthfood-type  stuff, so alternatively buy  it online .  It is available here and here.
  • 25g refined coconut oil


Well, it is admirably simple and lacking in actual method.  Melt the coconut oil in a dish on top of a saucepan of boiling water. Alternatively, use a microwave oven if you have one. Put all of the ingredients into a food processor and mix them up –  Just until everything is chopped small and thoroughly mixed.  (No need to form a paste).

Scoop the mixture out and shape it into small balls. You can be all artisan, and shape your own, or, if you have them, silicone ice cube trays are perfect.

The oil will help to bind the truffles but bear in mind that it will also make them quite feel greasy when you’re shaping the mixture. The greasiness will go once they are set

Pop them into the fridge and leave them an hour or so to set.

Coconut oil melts at quite a low temperature so they are best stored in the fridge but they’ll be ok in a cupboard as long as it’s not too warm.

Write a Reply or Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.