This carob spread is quick and easy to make. This spread is a delicious alternative to traditional chocolate spreads, especially if you need to avoid chocolate due to allergies or sensitivities. Unsweetened carob powder has a satisfying, earthy flavor similar to chocolate. If you haven’t experimented with carob powder yet, this simple recipe is a must try.
What to serve this with
Serve this spread on toast, waffles, pancakes, or use it as a dip for fresh fruit. This spread also makes a great alternative to chocolate frosting on cakes or cupcakes.
Ingredients and substitutions
Unsweetened carob powder gives this spread a delicious flavor similar to chocolate. If you prefer to avoid chocolate, this is a great alternative to traditional chocolate spreads. If you have trouble finding carob powder at your local stores, it can easily be purchased online.
Smooth almond butter gives this spread a rich, satisfying consistency. You can substitute any type of nut butter or seed butter you prefer. Just be sure that it doesn’t contain any added sugar or salt.
I sweetened this spread with maple syrup. You can substitute agave nectar if you prefer.
How to make carob spread
Start by adding the smooth almond butter, maple syrup, unsweetened carob powder, cold water, pure vanilla extract, and salt to a mixing bowl.
Mix until smooth.
Storage
Store this spread in an airtight container in the fridge for up to a week.
Another carob recipe to try
- If you have leftover carob powder, give these soft and chewy carob cookies a try.
Carob Spread Recipe
Equipment
- Bowl
Ingredients
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1/4 cup unsweetened carob powder
- 1 tablespoon cold water
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Add the smooth almond butter, maple syrup, unsweetened carob powder, cold water, pure vanilla extract, and salt to a mixing bowl.
- Mix until smooth.
- Serve immediately or store the carob spread in an airtight container in the fridge for up to a week.
Notes
- Serve this spread on toast, waffles, pancakes, or use it as a dip for fresh fruit. This also makes a great alternative to chocolate frosting on cakes or cupcakes.
Going to try this. I’m trying to avoid nuts so I’m going to use pumpkin seed butter.
Pumpkin seed butter should work well. Hope you enjoy it!