Type what you have

Ingredients

• ✓ carob powder
• ice cube
• soy milk
• peanut butter
• agave nectar

Instructions

1. 1 Place ice cubes in a blender. Add soy milk, peanut butter, carob powder, and agave nectar; blend until smooth and thickened.

By Edward Thomas Spivey

Ingredients

• ✓ carob powder
• coconut milk
• white sugar

Instructions

1. 1 Blend coconut milk, sugar, and carob powder together in a blender until smooth.
2. 2 Pour coconut milk mixture into your ice cream maker and process according to manufacturer's instructions until smooth and frozen, about 45 minutes.

By Michelle

Ingredients

• ✓ carob powder
• butter
• sugar
• salt
• all-purpose flour
• vanilla extract
• egg white
• walnut

Instructions

1. 1 Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. 2 Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan.
3. 3 Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.

By J J Waters

Ingredients

• ✓ carob powder
• sugar
• brown sugar
• butter
• soy milk
• macadamia nut butter
• oat

Instructions

1. 1 Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
2. 2 Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.

By Christine

Ingredients

• ✓ carob powder
• pecan
• carrot
• poppy seed
• fig
• raisin
• lemon zest
• orange
• egg
• vegetable oil
• molasses
• salt
• baking soda
• baking powder
• cinnamon
• brown sugar
• cake flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
2. 2 In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

By Maka

Ingredients

• ✓ carob powder
• milk
• honey
• vanilla extract

Instructions

1. 1 Combine milk and carob powder in a small saucepan over medium heat, whisking to remove any lumps. Stir in honey and vanilla extract; heat until reaches desired temperature.

By Melody-Angelica1997

Ingredients

• ✓ carob powder
• spelt flour
• salt
• baking powder
• honey
• vanilla hazelnut tea
• heavy cream
• vegetable oil
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Mix the spelt flour, carob powder, salt, and baking powder together in a large bowl.
2. 2 Stir the honey, brewed tea, cream, vegetable oil, and eggs together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8x11-inch baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.

By cmsa3

Ingredients

• ✓ carob powder
• cacao powder
• coconut milk
• applesauce
• maca powder
• raisin
• maple syrup
• coconut
• maple syrup
• coconut yogurt
• fig
• strawberry
• unsweetened chocolate

Instructions

1. 1 Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.
2. 2 Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.
3. 3 Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.
4. 4 Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.
5. 5 Decorate parfaits with figs, strawberries, and shaved chocolate.

By Little Bites of Beauty