Ah, carob. The 1970s health-food champion. It’s getting a serious comeback, and for good reason.
It’s naturally sweet, tastes like a caramel-laced chocolate ghost, and won’t keep you up at night. No caffeine. No theobromine. Just pure, mellow comfort.
Use it in baking. Swap cocoa powder one-for-one. Your brownies will be fudgy, but with a warmer, almost toasty vibe. You might even like it better. Shh, don’t tell chocolate.
