Healthy Homemade “Chocolate”

by Kelly M

I found a loophole.

This is so delicious, it really shouldn’t be allowed. Did you give up chocolate for lent?

If you did, I admire you a great deal. It must take a lot of self control and willpower to go this whole time without even a nibble of that cocoa colored gold.

If you didn’t, well… I knew we were related.

But get this: you can eat chocolate. Whether you gave the stuff up for lent, are watching your waistline, or have a tendency to consume obscene quantities of it in a very short period of time, you can have your chocolate fix anytime you want.

Now here in the Foodie Fiasco community, we never consume obscene quantities of chocolate in very short periods of time. Let’s just pretend.

So while we’re pretending, let’s say you can eat chocolate. A lot of it. I mean like a whole bar.

Actually, make that two whole bars. Or 5. But who’s counting?

So when I say can, I mean without affecting your pants size. In this pretend world, you can eat your favorite, rich chocolaty chocolate for very few calories.

Not to mention this isn’t really chocolate based, it’s carob. But believe me, carob tastes just as good if not better than chocolate, without all the bitterness! Did I mention you can still eat this during Lent?

And you can can make it in about five minutes for very little money in the comfort of your own home.

Too bad we’re just pretending. Darn. We are still pretending, right?


We’re not.

Healthy Homemade “Chocolate” (Low Calorie, Vegan, Low Carb, Low Fat, Grain Free)

Warning, this stuff can get pretty messy when you eat it. It’s best straight out of the freezer because it has a lower melting  point than regular chocolate. I little powder on your fingers is well worth it, I say! And plus, I think it’s part of the experience.

Makes 1 large bar


1/2 cup carob powder (I used Bob’s Red Mill)

1 cup unsweetened almond milk (You can use another milk, or even water if you so desire.)

sweetener, to taste (optional, I didn’t use any, which is saying something. I have quite the sweet tooth!)

Note: You can use cocoa powder if you really really want to, but I’m not sure I recommend it. You would definitely need to add additional sweetener, like stevia, to taste.


In a pot, whisk together carob powder and almond milk until no clumps remain. Heat it over low heat and simmer until thick, whisking constantly. Really, I mean it. Don’t stop whisking. It will burn. Add sweetener to taste, if desired.

Pour mixture into a mold (I used a plastic container and it popped out beautifully), and freeze until firm. I just left it in overnight. Like I said above, this stuff is best enjoyed straight out the freezer, so be aware.

Oh, and I was kidding. We do consume obscene quantities of chocolate over short periods of time. Yes, you included.

You have been warned.


-Kelly M.



Leave a Comment

{ 46 comments… read them below or add one }

1 Hannah@mindrunningwild March 14, 2012 at 4:08 am

I’m so making this!! I’ve been meaning to get some Carob. So when I’m back in the states- into my kitchen I shall go.


2 Kelly M March 16, 2012 at 9:25 pm

Look at you, you world traveler, you! That’s so cool! ;)


3 Julie (A Case of the Runs) March 14, 2012 at 8:13 am

I have a large tub of carob that I need to use… I will try this!


4 Kelly M March 16, 2012 at 9:27 pm

A big tub of carob sounds fun! Not that I already ever buy extra food that I don’t know what to do with or anything…


5 Karina March 15, 2012 at 7:04 pm

this might seem like a dumb question but…..i’m usually not a fan of carob powder taste….would sweetener help with that? or does cooking it make it taste more chocolately?


6 Kelly M March 16, 2012 at 9:32 pm

This isn’t a dumb question at all, and thank you so much for asking it! ;) I totally get how some people might be turned off by the taste of carob. I, personally, like the taste of it and think it is sweet enough on it’s own, so I’m not sure extra sweetener would help. I think this recipe is quite chocolatey, but if you wanted to use actual chocolate, I bet you could use regular ol’ unsweetened cocoa. One of the reasons I didn’t is becasue I am NOT a bitter chocolate person, and I know a lot of people (sometimes myself included!) just don’t like all the stevia needed to cover up the bitterness. Sorry for my essay of a comment and I hope it helps!


7 Sarah April 16, 2012 at 8:19 pm

I love your recipes! They are so simple to make with minimal ingredients! I just whipped some of this up… it’s in the freezer now and I’m licking the pot. Mmm… I did add a little vanilla extract and coconut oil to mine!


8 Kelly M April 19, 2012 at 4:47 pm

Sarah, I love you. You are so sweet! Thank you so much!


9 Britt April 27, 2012 at 5:28 pm

I’ve made it both ways, with carob and cocoa (I’ve learned to half the recipe because I can’t trust myself not to eat the whole thing). I used sweetner both ways because I love artificial sweetners too much. The cocoa way was deliciously fudgy!!!!!!! Yumy, yummy, yummmers! I found that the carob version tasted “gritty”? Maybe I burned it? Maybe I have junky carob powder? I dunno. I’ve never really used carob before. It was still good but the cocoa was AWESOME!


10 Kelly M May 7, 2012 at 10:06 pm

THANK YOU SO MUCH FOR MAKING THIS!!! Sorry for tha large font, but I’m just really excited. ;)

I tried it once with cocoa way back when I was first developing the recipe, but wasn’t sure people would like the “fudginess” of it, so thank you so much for telling me what you think! I appreciate it so much, and I hope you have a lovely day!


11 Nikki May 27, 2012 at 4:42 pm

You can use this as a base for smores. Perfect for the summer!


12 Kyra June 5, 2012 at 12:35 am

Is it supposed to be kinda like ice? I used cocoa powder and water and it came out kind of ice popscile-like. Maybe i didnt thicken it enough? I love your blog though! So awesome!


13 Kelly M June 6, 2012 at 9:00 pm

Thank you so much for making this recipe, Kyra!! Since the liquid to carob ratio is so high, it is really important that you let the mixture reduce properly when cookie it on the stove. It should be a nice thick melted chocolate consistency before you freeze it. Thanks so much again, and I hope this helps!


14 Kyra June 6, 2012 at 9:04 pm

How long does it take if i use cocoa and water? And no, thank you for your recipes!


15 Karen June 25, 2012 at 10:03 pm

I tried the “chocolate Bar”. It turned out wonderful!! I just wish that it didn’t melt so fast as I ate pieces of it. It was good while it lasted. I guess I have to make another one :)


16 Karen June 25, 2012 at 10:08 pm

Oh, By the way I used a little bit of Agave to sweeten the carob a little bit.


17 alex August 3, 2012 at 5:10 pm

I just made this and OMG amazing! seriously life changing I may be making it every night. I halved the recipe so it was about 70 calories for all the chocolate and it was awesome! THank you so much for sharing!!


18 Kelly M August 7, 2012 at 12:00 pm

You are so sweet! Thank you SO much for making this, and I am thrilled you enjoy it! ;)


19 Estelle November 10, 2012 at 8:49 am

Yum, used cocoa – indeed very fudgy. Have never ever had carob in my cupboard but sure would like to try it out with carob. Thanks for the recipe!


20 Kelly M November 12, 2012 at 9:04 pm

Yaaaay! Thank you so much for making this recipe, Estelle, and I am so thrilled you enjoyed it!


21 Kacee March 30, 2013 at 7:51 am

You have some wonderful recipes. I haven’t ever carob before and honestly don’t know anything about it. I was recently diagnosed with a number of food allergies (Yeast, wheat, gluten, oats, almond, vanilla, dairy, egg, the list goes on) so I am learning a whole new life style and way of cooking and trying to learn new substitutes. Your recipes give me some great ideas so thank you for sharing! I can’t wait to try this chocolate recipe because I can’t have anything fermented(vinegar,chocolate, alcohol) so this gives me a high hope back into the chocolate world! :) how can look into your recipes even more? Are you only on Facebook? I’m so excited to Start trying these new thins! To the store I go :)


22 Flora April 10, 2013 at 5:56 pm

I made this the other day with cocoa powder, and it turned out a little more popsicle like rather than chocolate/fudge like. Is there something I’m doing wrong? Adding too little cocoa powder?


23 Kelly M April 11, 2013 at 8:37 pm

Hi Flora! Thank you for making this recipe, and I’m sorry it’s not working out like it should! Okay, my guess is that a) the almond milk to cocoa powder ratio is too high b) the mixture was not cooked long enough or c) the recipe does call for carob powder, and I imagine that subbing in cocoa powder would change the texture.

Hope this helps!


24 Yasmin April 13, 2013 at 5:38 pm

Could I use normal milk or coconut milk for this? Sounds great!!


25 Kelly M April 15, 2013 at 8:47 pm

Yes! You can use any milk you want.


26 Skye May 14, 2013 at 9:25 pm

Hi do you know how many calories in a serve and what the serving size would be?


27 Kelly M May 18, 2013 at 2:21 pm

Hi Skye! Half of the bar is 95 calories.


28 Francis Jeschke May 25, 2013 at 12:49 pm

I bet I could sub half of the carob for unsweetend cocoa (I´m not a big fan of the “carob-ish” taste) also it would be lower in cals than using only cocoa :)
I´ll post my results later!


29 Kelly M May 27, 2013 at 5:25 pm

Please keep us in the loop!


30 Quinn Alexandra June 27, 2013 at 5:24 am

Wow, I cannot wait to try this, I have been looking for a recipe for homemade chocolate forever, and the best I’ve been able to find we’re recipes for raw chocolate made with coconut oil, cacao and evaporated cane sugar with agave (yummy, healthy, not low-calorie) unfortunately now I’m leaving on vacation in a few days and don’t have the time to make this, but first thing when I get back for certain! Do you have any nutritional facts on this?


31 Emily July 25, 2013 at 10:05 pm

Could I make chocolate chip cookies with this?


32 Emily July 25, 2013 at 10:11 pm

*Using this chocolate as the chocolate chips


33 Kelly M July 26, 2013 at 7:41 am



34 Abbey August 17, 2013 at 7:06 am

I used cornstarch to thicken it a little more and use cocoa powder instead of carob- a few tablespoons of honey did the trick of sweetening :) Thank you for the recipe!


35 Susan August 22, 2013 at 10:18 pm

Thank you!!!!!!!!!!!!!!!!!!!!!!!!! I have been looking for a recipe for chocolate/carob that is lower in fat and sugar!!!!! Since I love chocolate so much!! It always makes me gain weight…. since I love it so much sooooo yea… Its kind of a love hate relationship but now it doesn’t have to be!!! Now it will only be <3


36 Kelly M August 27, 2013 at 9:27 am

Thank you so much Susan! I hope you enjoy your new love only relationship with chocolate.


37 natalie October 3, 2013 at 6:26 am

This is genius.


38 Kelly M October 4, 2013 at 6:29 pm

You rock.


39 natalie October 3, 2013 at 6:26 am

SO making this tomorrow! I have all the ingredients at home :D


40 Rhiannon January 2, 2014 at 10:22 pm

How many calories is in 1 bar?


41 Kelly M January 4, 2014 at 10:49 pm

Hi! There are 190 calories in the whole recipe.


42 Rhiannon January 2, 2014 at 10:23 pm

How many calories are in 1 bar?


43 Joy Roxborough February 7, 2014 at 5:41 pm

Oh, dear . . . I have to say this was really horrible!


44 Madison February 12, 2014 at 5:35 am

Is there any point in the cooking of this at which it would be totally awesome to dip strawberries in? In need of a low-fat caffeine-free vday treat. Thought carob coveredmstrawberries would do the trick, but don’t want t0 use a bunch of coconut, and Im soy intolerant and cent just melt the pre made chips.


45 Mimi February 27, 2014 at 8:18 am

Can you give an estimate on how long to cook? I’m about to make his but want to make sure I allow enough time to make it. Thanks! Can’t wait to try it.


46 Kelly M March 28, 2014 at 10:22 pm

Hi Mimi! I’d say this takes about 10 minutes.


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