When I lived in Hawai’i, I found carob covered raisins at this little natural foods store in Hilo. I fell in love with carob right then and there.
What the heck is carob? Carob comes from the pulp in seed pods, also known as locust bean. A lot of people use it in place of chocolate. I don’t think it tastes like chocolate, but I DO think it tastes awesome as its own entity. This recipe calls for powdered carob (looks like cocoa powder), but also comes in chip form like chocolate chips. I usually get carob in the bulk section at health food stores, but I have also found it prepackaged in grocery stores in the baking aisle.
4 frozen bananas
2 cups of almond milk or water (or use your favorite non-dairy milk)
4 Tbsp carob powder
6 dates, pitted (Soak in water first if your blender sucks, or they aren’t very soft. If you use boiling water, they’ll be ready in a handful of minutes.)
1/4 to 1/2 tsp of peppermint, depending on how minty you want it (use extract or flavoring that doesn’t have any artificial ingredients. Do NOT use essential oil.)
4 drops of vanilla extract (Fair Trade if you can swing it.)
Put all ingredients in your blender and blend away. Depending on your blender, you may have to stop to scrape down the sides or adjust the liquid in the recipe.
Pour into two large mugs and garnish with mint leaves if you want to get fancy.
Share and enjoy!