I just love Sarah Britton’s food blog and I really wanted to share a new fact of hers with you. Specially since I just spent a week on Ibiza where I happened to discuss what to do with this curious thing called carob.
Carob is not Chocolate
When Sarah started eating more healthfully, she was introduced to carob as being a caffeine-free, high-fiber, nutrient-rich alternative to chocolate. In truth, it is all of those things, but um, sorry…it’s nothing like chocolate. So for years, she scorned carob as the unsexy imposter that seemed to lurk in vegan baked goods pretending to be something it so clearly was not.
Years later, she decided to wipe the slate clean and give carob another shot. After baking with it, making warming winter beverages, and adding it to smoothies, she had a breakthrough: carob is carob. And in its own special way, it is delicious. Malty, earthy, sweet and caramel-y, carob can be many things, just not chocolate. And how it ever got peer-pressured into being something other than what it is, is beyond her. Once she started appreciating carob just for being its amazing and tasty self, well everything changed.