I’ve always wanted to try baking a carob brownie and finally got my hands to it! This carob brownie is completely caffeine-free, and tastes almost like chocolate! Yes I say almost because carob has its own unique taste, but when baked with chicory root tea, it adds depth and roasty notes that remind you of chocolate!
This recipe is great for anyone who is sensitive to caffeine, or those who simply avoid caffeine due to health reasons. It is also very much lower in sugar, with only 1/2 cup of sugar compared to my Fudgy Brownie recipe which calls for 1.5 cups of sugar. Thanks to carob, which is naturally sweet, this is great for those who prefer low sugar recipes.
This recipe is modified from my Fudgy Brownie recipe, so it has the same gooey and fudgy texture. I particularly enjoy this brownie chilled in the fridge, so it feels like you’re eating cold fudge 😋
Hope you enjoy this as much as I do!
Recipe
Wet Ingredients:
- 1/4 cup + 2 tbsp Nut butter
- 1/2 Coconut sugar
- 1/4 cup + 2 tbsp Coconut oil
- 2 tsp Chicory root* in 1/2 cup Water
- 3 tbsp flax meal (mixed with 9 tbsp of water)
Dry Ingredients
- 3/4 cup Carob powder
- 1/2 cup + 1 tbsp Oat flour
- 1/4 tsp Sea salt
Add-ins
- 1 cup frozen raspberries
- 1/4 cup coconut flakes
*Substitutions
You can sub chicory root tea with with water, or any herbal tea or coffee you like! Dandelion tea and chaga tea make great options, adding roasty notes to the brownie.
Method:
- Prepare flax eggs by mixing flax meal with 9 tbsp of water. Set aside for 10 minutes.
- Steep 2 teaspoons of chicory root granules in 1/2 cup of water and set aside.
- Mix carob powder, oat flour and salt.
- In another bowl, mix nut butter and oil until everything is nicely incorporated. Add in the rest of the wet ingredients – chicory root tea, flax eggs and sugar, and mix evenly.
- Add dry ingredients to wet ingredients in small portions, until everything is combined evenly.
- Add raspberries and coconut flakes.
- Bake at 160 degrees celcius for 30-32 minutes.
