- Carob Cashew Brownies -

Carob’s often used as a substitute for cacao powder, although its taste is much more earthy and soft. Trying carob for the first time is often a disappointment, because people expect to taste the richness of chocolate.

It’s important not to replace cacao with carob in your favourite gooey brownie recipe, but to choose a recipe that lists carob specifically. This refined sugar-free recipe savours carob’s flavour in combination with crunchy cashews, sweet applesauce and date syrup.

Carob Cashew Brownies Recipe


  • 85g whole wheat flour

  • 5 tbsp (50g) carob powder
1 tsp salt

  • 1 tsp vanilla
2 tsp cinnamon

  • 50g cashews, crushed
200g apple sauce
150g date syrup
2 tbsp coconut oil, melted


  1. Pre-heat your oven on 180°C and line a small baking tray with parchment paper.
  2. Mix all the dry ingredients together. In another bowl mix the apple sauce, date syrup and oil.
  3. Slowly mix the wet ingredients into the dry ones. When there are no clumps left, pour the mixture into the baking tray and flatten everything.
  4. Bake for about 25 minutes. When a toothpick comes out clean, your brownies are ready! Let them cool first before diving in. The taste fully develops when they cool down. Enjoy!
10th Jan, 16