Unsweetened carob chips that are dairy-free and without the unhealthy palm oil and soy lecithin additives are hard to come by. The delicious, melt-in-your-mouth kind is also elusive. This is sad for those who are intolerant to cocoa and at the same time would like to enjoy healthy chocolate chip cookies. For me, the only way to ensure “healthy indulgence” is to take the homemade route. So why buy carob chips when you can make them at home?
Organic Carob Chips Without Palm Oil
This decadent carob chip recipe does not require advanced cooking skills. No sweetener needed either for we are using the world’s sweetest tasting carob powder, the roasted carob powder from The Australian Carob Co. I used their roasted carob powder for this recipe but if you want a lighter color or if you’d prefer the raw carob powder, please feel free to do so.
Aside from the health risks and major environmental issues linked to the palm oil industry, I dislike palm oil due to its unappetizing nature. It leaves an undesirable aftertaste in my mouth. I envisioned my carob chips to have a gourmet flavor profile and using palm oil will not help achieve that. That’s why I used organic cocoa butter that is food-grade. Contrary to popular belief, it only contains negligible amounts of caffeine and theobromine. It’s the best choice for carob chip making plus the aroma took me to chocolate heaven!
Coconut oil also came to mind, however, it would be challenging to bake with it since it’ll just melt away. The carob chip recipe below is the best that I can recommend. I hope you find it helpful!
This recipe for making carob chips at home can also be used to make carob bars or carob cups. Once broken into pieces, bake with them or add them to your carob smoothies or trail mixes. Enjoy!
Recipe: Homemade Carob Chips
- 1 Double boiler (or a make-shift one)
- In a small sauce pan over very low heat, or in a bowl in a double boiler, melt the cocoa butter to liquid form.
- Add the roasted carob powder a little at a time (so it doesn't get lumpy) while mixing constantly. Chopsticks are great for stirring the mixture.
- Gently pour the liquid mixture onto parchment paper on a baking sheet and let it spread out fairly thin (or according to your preferred thickness). Use a rubber spatula to get it all out of the pot and onto the parchment.
- Let it sit until cooled/hardened a little and then put the baking sheet in the refrigerator to thoroughly cool it. You may also finish it in the freezer if your pan fits.
- Once cooled, use a sharp knife to cut and/or break into small pieces that are chip size. Put the chips in an airtight container and store in the freezer or refrigerator or use them. These small carob chips are great to munch, to put in trail mix or on smoothie bowls, in cookies and muffins, etc.