Carob Bars

A mixture of carob chips, dark chocolate chips, dark chocolate cake crumbs, and flax seeds.  No added sugar.


I’m so excited to blog about these carob bars.  My inspiration began when I had some leftover chocolate cake and unsweetened carob chips.   Carob is a small evergreen shrub or tree that bears long brownish-purple edible pods often used as a substitute for chocolate.  It’s slightly healthier than chocolate because it’s lower in fat and carbohydrates.


I first heard of carob from a friend of mine, Juliet.  She mentioned its benefits and it captured my attention.  When I did some research, I found carob is also very nutritious.  According to, carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as Lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus and beets.  It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel.  It contains approximately 8 percent protein and is a good source of fiber.  Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.


So, I added some unsweetened carob chips to tone down the sweetness and amount of carbohydrates of these bars. However, my children wanted some Oreo cookies, so I saved a quarter of the bar and added some Oreo cookies. 🙂



  • 1 cup unsweetened carob chips plus more for toppings
  • 1 cup bittersweet chocolate chips ( I used Ghirardelli)
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 tablespoon flax seeds
  • 1 cup crumbled devils food cake (any leftover chocolate cake will do)


  1. Prepare a loaf baking pan and line with wax paper leaving an overhang for easy removal.
  2. Combine the heavy cream and butter in a medium saucepan.  Simmer  over low heat until the butter is completely melted. Remove from heat.
  3. Add the carob and chocolate chips and let stand for 3 minutes.  Slowly stir until the chocolates are completely melted.
  4. Cool completely in the pan for at least 1 to 2 hours or until the chocolate mixture thickens.
  5. Pour 3/4 of the cooled melted chocolate mixture in the prepared baking dish.
  6. Add a cup of the devil chocolate cake crumbs.  Lightly press down using the back of a spoon until most of the crumbs submerged and adhered to the melted chocolate.
  7. Add a handful of carob chips (or as much as you want) and press down with a spoon to combine with the mixture.
  8. Sprinkle the flax seeds (you can add some Oreo cookies at this time).
  9. Drizzle the remaining chocolate mixture on top of the bar.
  10. Refrigerate for at least 5 hours or overnight. 
  11. Remove from baking dish. Trim the sides and cut in squares.
  12. Enjoy with a cup of your favorite milk.

Here’s a wee bit serving for me.  🙂


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© (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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