Made with whole grains & healthy fats!
I’ve seriously been craving chocolate recently, but with my caffeine sensitivity it’s just not a practical choice. Chocolate gives me major jitters, bad skin, & messes with my sleep. Luckily, I really love baking with carob. It doesn’t replace the taste of chocolate, but it has a lovely roasted/sweet/nutty flavor that is unique, delicious, & really satisfies chocolate cravings!
2 cups White Whole Wheat Flour (I used King Arthur)
3/4 cup Roasted Carob Powder (I use Australian Carob Company)
1 tsp Sea Salt
1 tsp Baking Powder
1 cup Extra Virgin Avocado Oil
1 tsp Vanilla Extract
2 cups Cane Sugar
1 cup water
Preheat your oven to 350°
In a large bowl, beat together your oil, sugar, vanilla extract, & water with a hand mixer
In a second large bowl, stir together your whole wheat flour, salt, baking powder, and carob powder
Pour the bowl of the wet ingredients into the dry ingredients
Use the hand mixer to combine until there are no lumps left
Pour the batter into a 9×13 baking pan and evenly smooth
Bake for around 22 minutes (I like mine fudgy in the center, but keep an eye on them and bake to your doneness preference!)
Let them sit for a few hours before enjoying for their consistency to be ideal
Enjoy on their own or with a scoop of ice cream!