Carob Brownies with Coconut Cream

The first time I experienced carob, it was offered to me as a ‘dairy free chocolate substitute’. I had just begun following the low FODMAP diet, very strictly, and had even given up chocolate, as it contained just too much lactose for my belly to handle at the time (or so I thought)! Gone from my then weekly routine, I was of course ravenous for something to fill the void. If you’ve ever given up chocolate, be it for a day or a year, you would definitely be able to relate. This was before discovering the joy that is raw cacao and carob love, and the withdrawal had me fluctuating in and out of a chocolate-starved state of crazy.

Given these symptoms, carob the ‘dairy free chocolate substitute’ or so it was hailed to me, sounded like a fabulous idea! Until it touched my tongue. Utter disgust spread through my being as I raced to the cupboard to find REAL chocolate to rid my mouth of the dirt flavour. Maybe I’m exaggerating a little, but I was shocked. How could anyone truly call this a chocolate substitute, let alone put it near the delicious word!?

Well let me tell you, it didn’t take long after this ordeal, to figure out the real lactose content of chocolate. And hey guess what!? It’s very little, and most good dark chocolates are even lactose free. Party time FODMAP friends, eat as much chocolate as you like! And more importantly (to this blog post at least), I recently made another genius discovery. Carob is actually delicious!!! My goodness, it has an amazing flavour all in its own right. Let’s be clear though, it is very different to chocolate. I think the reason I was so shocked on my first tasting was a) due to my insane chocolate cravings at the time and b) those darn chocolate comparisons creating unrealistic expectations in my mind. Having said all that, carob is delicious. If you don’t believe me, you really need to get your hands on a Banjo Bear (oh my, yum), or bake what I’m about to share.

Anyway, the good news for you, my readers, is that since that fateful day, my carob love has evolved so much that it has created a baking experimentation frenzy which has produced some very yummy results. Today I share this love with you in the form of my dairy free Carob Brownies. These brownies are made with toasted carob powder and lots of coconut goodness. They are not a substitute to your chocolate brownies but instead should be added to your brownie repertoire, adding a little carob goodness to your life.

Carob Brownies

Makes 12 brownies

1/2 coconut oil
1/2 cup full fat coconut cream (use concentrated cream at the top of the can)
1/4 cup rice malt syrup
1/2 cup gluten free flour
1/2 cup carob powder (I used toasted)
1/2 cup almond meal
1/4 cup (plus extra for bottom of tray) dedicated coconut
1/4 tsp salt
1/4 cup currants
2 eggs
1/2 tsp pure vanilla extract

Coconut Cream
1/2 cup full fat coconut cream (use concentrated cream at the top of the can)
1 tbsp rice malt syrup

Preheat oven to 180°C and line a 9-inch square baking tray with baking paper and a coating of desiccated coconut. Gently melt coconut oil, coconut cream and rice malt syrup in a bowl over simmering water. Remove from heat and set aside for a minute to cool. In a separate bowl, combine dry ingredients together along with the currants. Whisk the eggs and vanilla into the wet mixture, then add to the dry ingredients, mixing until just combined. Pour batter into tray and bake for 15-20 minutes. Allow to cool completely before slicing. Serve with Coconut Cream, made by simply mixing coconut cream and rice malt syrup together in a small bowl.

Enjoy!