Ok… remember in my other post, when I was talking about my addiction to all vegetables kale chips?

Yea, well I seem to go crazy with certain foods for a while. Right now, kale chips are high on my addicted list… another one is carob!

I pretty much grew up on carob (seriously, that and tofu). I haven’t eaten much carob in the past few years, but the other day, on impulse, I tried a (small) spoonful of carob powder (yes dry) and was surprised at how good it was. I understand that for those who grew up with the real thingΒ chocolate, carob just doesn’t do it for you. For me… well, lets just say I ate our entire package in a couple days! I have been mixing the carob powder with a little cinnamon and vanilla powder into a butterΒ thick paste. Spread on apples… Amazing! Well, then again… I might just be crazy! πŸ˜‰


The carob reminds me of these intense tahini/carob/agave truffles I used to make…

Naturally, I had to make something dense and caroby (without the 1 and 1/2 cups of tahini and liquid sugarΒ agave)!

These naughty littleΒ amazing brownies were born…. and I am quite pleased with the result if I do say so myself! πŸ˜‰

Β  Β  Β  Β  Β  Β  Β  Β  Β  What is great about these, is they won’t leave you with a sugar rush, because well, there is no added sugar! They also taste extremely dense and fudgy and there is no added fat or nuts/seeds (other than the icing which is made from tahini). They are also wheat free, grain free, dairy free, vegan… is there anything else out there? These are brownies everyone can enjoy! (oh… did I mention bean free?)

Ok, so the secret to these is… chestnut flour. I have talked about it before and it really is amazing. Everything you put it in takes on a delicious sweet and nutty flavor (plus it is gluten, grain and fat free)! I know it is rather hard to find, but with some effort it can be done and it is totally worth it! (I order mine online)

Are you just dying for the recipe, yet? πŸ˜‰

You gotta promise to try it… πŸ˜€

Okee dokee…

The carob powder, chestnut flower and sweet potato makes these brownies sweet without any added sugar. Therefore they can not be substituted without adding a sweetner! I made these brownies quite thin. If you want a thicker one, you could bake them in a smaller dish, or double the recipe!

carob brownies:

Β½ c carob powder

Β½ c chestnut flower

1 ΒΎ c mashed sweet potato (about 2)

Β½ t cinnamon

1 t vanilla

Β½ t baking powder

Β½ t baking soda

2/3 c walnuts roughly chopped (optional)

1 T ground flax

3 T soy milk (or other non-dairy milk)

Mix the dry flours together and then mix it into the mashed sweet potato. I did it by hand, but I think a food processor would do a great job. You want the dough to be quite dry. Like a yeasted bread dough. Press dough into an oiled 9×9 baking dish and bake for 30 minutes at 350 F. Don’t worry if it is a little bit soft, it will harden as it cools.


This icing helps to sweeten the brownies. If you want a thicker icing, you can also double this recipe. If you can’t do any sugar, you can leave it off or use stevia.

2 T tahini

2 T carob

3 T maple syrup

water to thin

Mix all ingredients together and spread on brownies after they have cooled.

Enjoy! And if you try it, tell me!

Submitted to Diet, Dessert and Dogs, Allergy Free Wednesdays, Allergy Friendly Friday, Lifeologia, Slightly Indulgent Tuesdays, Menu Mondays


  1. Love the look of this! I haven’t tried chestnut flour yet, but it’s on my list, and I will definitely be trying this recipe if I buy some!

  2. Hi There,

    These are magnificent!! So glad to find someone else who likes using carob! My son has eczema, and is on an allergy-free diet and I’ve never given him chocolate, as this is a trigger for my husband’s eczema. So this is just a beautiful recipe. So glad I found you today over on the Potluck Party! I will definitely be trying this and I will let you know how it turns out!

    Sharing on FB and pinning this one!! πŸ™‚

    Have a wonderful weekend.

    Be Well,

  3. I adore carob! I don’t think of it as a chocolate sub, but as its own wonderful thing πŸ™‚ I think these sound heavenly. I must give them a try! Thanks so much for linking to WW this week. πŸ˜€

  4. Oh this baby really caught my eye!!!
    Darn, wish my Potluck Parties were the real thing ;D
    LOVE this recipe so much! Need to run out and get some carob powder and get going πŸ˜‰ My taste buds are begging me to πŸ˜‰


    Thanks for sharing at

  5. Oh these look so fudgy! I love that there is no added sugar or sweetener. I have never seed or used chestnut flour, but now I’ll definitely keep my eyes peeled. For now I’ll try subbing in hazelnuts, because I have to make these!

    • If you use hazelnuts you will probably need to add some dry sweetner. Chestnuts are very sweet and not fatty like regular nuts. They are starchy more like a sweet potato!

  6. I love carob and less look amazing. (My mouth is actually watering right now.) Weird question: I tried tahini and made my own hummus for the first time not long ago. The tahini had a bitter taste to it. Is it supposed to or did I get bad tahini? What brand do you use?

    Thank you.

    • Different kinds of tahini have different tastes. You may have to try a few different brands to see which one you like and yes, some are definitely more bitter! I find the light and creamed tahinis are less bitter (the “raw” ones tend to be more bitter). I live in the UK right now and use Sunita light tahini. You could always substitute almond butter (or cashew butter or sunflower butter) for the tahini, but I love the flavor of the tahini with the carob and it makes such a silky icing!

    • Coconut butter would be a good substitute for tahini and is REALLY sweet! I might try using that!

    • Yes, coconut butter or any other nut butter would work.

  7. This should say “this looks amazing.” It’s definitely been a long day. (The worst part of thes typos is that I’m a professional writer πŸ™‚

  8. Thank you, Vicky. I need to try another brand. I like the creamy texture in hummus so I need to keep looking for a brand of tahini that I like. I have to make these brownies. (and, of course, the frosting.)

  9. They turned out AMAZING! Thank you so much πŸ˜€

  10. Noo! Brownies! Awesome, awesome recipe!!! So delicious! I will have to stick with the apples and carob though=) Yum!

  11. I would like to prepare your brownie, but have one question. How do you prepare sweet potatoes for this brownie? Are they cooked, baked or maybe raw?

    • You can steam the sweet potatoes, or bake them. After cooking, just use the mashed flesh of the sweet potato (don’t include any skin)! Let me know how it goes!

  12. What is your opinion of Blackstrap molasses? Healthy or not? If it’s healthy, that might make a good topping

    • It is still a refined sweetener, so I would limit it’s use. Blackstrap molasses has a very strong flavor and can be quite bitter.

  13. I just made these….eating one as we speak! I used almond flour because that’s what I had on hand. The flavour is great but mine are a little “mushy”….(after baking for 40 minutes)….I would like to try them again…I’m thinking less sweet potato or more almond flour…..we’ll see!

    • Almond flour does not soak up liquids like starchy flours, which is why your brownies were probably “mushy.” πŸ™‚

  14. I just made these and they taste amazing…

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