This post may contain affiliate links
The Carob pie is sophisticated, delicious, and remarkably simple to create. Carob and figs are ideal companions because carob flour has a chocolate flavor and is high in calcium, which is balanced by the sweetness and fiber content of dried figs.
Not only is this carob pie well balanced (both in terms of flavor and nutrition), but all you must do is combine all the components in a processor and place it in the fridge to solidify.
What is Carob?
Carob is a specie of tree that belongs to the legume family and is widely used as a chocolate replacement. It has been grown since the mid-1800s in the Mediterranean and other regions of the world with comparable conditions as locust bean or St. John’s bread.
The tree produces dark, leathery pods that are six to twelve inches long and contain inedible seeds that become brown as they age. Raw, ripe pods are eaten as a sweetmeat by people, but because of their high sugar content, they are more commonly utilized as animal feed.
The seeds generate a gum that is utilized in the food industry as a thickening agent, food stabilizer, and emulsifier in ice cream, sweets, salad dressings, and other goods. The most common form of Carob is a dark powder created by drying, roasting, and milling the consumable pulp from within the pod for use as a chocolate alternative in baked products or drinks. Carob powder requires no further preparation and is somewhat more costly than cocoa powder depending on the recipe.
The Differences between Carob and Cacao
Carob comes from the buds of a Mediterranean evergreen, whereas cacao beans (also known as seeds) come from a Central and South American species. Carob is produced by roasting and crushing the edible pulp found within the pods.
Cacao beans are aged before being mashed into a paste and used to make chocolate. As a result, Carob is inherently sweet, but cacao is bitter in its natural state and requires the addition of sweets. Carob also lacks caffeine and theobromine, two stimulants present in chocolate.
How Does Carob Taste?
Carob has a taste comparable to chocolate, although it is sweeter and less bitter. The powder has a toasted flavor and a consistency like cocoa powder. It is not consumed on its alone, but rather in sweets, beverages, and other dishes.
Where Can I Buy Carob?
Carob powder and chips, which were formerly solely available in health food stores, are now available in the natural food area of most big grocery stores and specialized shops. They are offered by the bag, container, or ounce in bulk, and they are also widely accessible online. The powder is available toasted (medium or light) or raw, which is less sweet.
You’ll have to buy complete pods online unless you reside in USDA Plant Hardiness Zones 9-11, where carob trees flourish in Mediterranean-like temperatures.
Carob Pie Recipe
Carob powder could be used in the same ratio as cocoa powder in baked products; however, it is naturally sweeter, so you might have to reduce the quantity of sugar if replacing it. Carob may also be used to make baking chips (both sweetened and unsweetened) and syrup. However, carob chips do not melt the same way as chocolate chips.
Because they taste different, some individuals like to blend carob and chocolate chips in their brownie or cookie mixes. Because of the inherent sweetness of Carob, the chips frequently contain no additional sugar.
Carob pie is lovely, luscious, and surprisingly simple to prepare. Carob and figs are ideal companions because carob flour has a chocolate flavor and is high in calcium, which is balanced by the sweetness and fiber content of dried figs.
Not only is this cake well balanced (in terms of flavor and nutrition), but all you must do is follow these straightforward directions to make this fabulous Vegan Carob Pie.
Share this healthy Carob Pie recipe to your Pinterest board if you like it!
List of Ingredients
For the Pie Crust:
- 2 tbsp maple syrup
- 2 tbsp sunflower oil
- 2 cups granola blended
For the Carob Filling:
- 1/4 tsp salt sea salt
- 1 tsp vanilla (non-alcohol)
- 1 cup soy milk or nut milk
- 1/4 cup maple syrup
- 1/2 cup almond butter
- 2 cups malt sweetened carob chips
For the Pie Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all pie crust ingredients to make a sticky paste; this is your crust.
- Push the pie crust mixture into the bottom of a glass pie shell or dish.
- Bake the crust for 7 minutes at 350° F.
- Remember: Let the crust cool completely before trying to add the carob filling.
For the Carob Filling
- Whisk together all of the ingredients until completely smooth.
- Pour into the chilled crust and place in the refrigerator overnight to set.
- Take a bite and relax!
Please keep in mind that this recipe’s serving size is calculated using an 8″ glass pie plate. Therefore, your serving sizes will differ if the glass shell/dish you choose does not reflect these measurements.
If you try this carob pie and like it, please tell us about it in the comments section below!