YUMMY CAROB BROWNIES
Dark, rich, gooey goodness, that's easy to make and quick to bake.

Servings: 20 brownies
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

INGREDIENTS
2 cups pastry flour *unbleached, soft (or all-purpose flour)
¾ cups Australian organic roasted carob powder
1 teaspoon ener-G baking powder
1 teaspoon sea salt
1 cup water
1 cup AUSSIE semi-sweet carob chips
1 cup vegetable oil
2 cups cane sugar
1 teaspoon vanilla non-alcohol

INSTRUCTIONS
Preheat oven; temperature set for 350° F.
In a large bowl, stir together the flour, carob powder,
baking powder and salt. In a blender, blend the water, oil,
sugar, and vanilla. Next, combine all ingredients together
and mix together until completely smooth. (If you’re having
problems with lumps in the mixture, just blend it further to
smooth it out) Spread evenly in a 9 x 13 – inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. NOTE: A longer baking time may be needed.
Let cool for at least 10 minutes before cutting into squares.

CAROB PEANUT BUTTER BANANA SHAKE
Make a cool, refreshing peanut butter banana carob shake to
satisfy family and friends. For breakfast, lunch, or dinner, this
shake will have everyone asking for more.
Servings: 5 medium glasses
Keywords: carob, shake, drink, dessert
Prep Time: 5 mins

INGREDIENTS
2 frozen bananas
⅓ cup Australian organic roasted carob powder
¼ cup Australian organic raw carob powder
4 tablespoons Valencia organic salted peanut butter
(or sunflower nut butter)

INSTRUCTIONS
Blend 30 seconds in Vitamix blender until creamy smooth

CAROB CAKE
Eat it plain, or top it with our heavenly carob frosting recipe.
Either way, you won't regret it.
Servings: 8 wedges

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

INGREDIENTS
DRY INGREDIENTS
1 ¼ cups pastry flour
1 ¼ cups unbleached flour
¾ cup Australian organic roasted carob powder
3 teaspoons Ener-G baking powder
½ teaspoon sea salt
1 cup AUSSIE semi-sweet carob chips

WET INGREDIENTS
¼ cup oil grape seed or sunflower oil
12 ounces maple syrup
2 tablespoons Roma mixed into coconut milk
½ cup coconut milk
1 teaspoon vanilla non-alcohol

INSTRUCTIONS
Pre-heat oven, to a temperature of 350° F.
Mix all dry ingredients together in a bowl.
In a separate bowl mix all wet ingredients (blend it).
Pour wet ingredients into dry.
Beat with an electric mixer until smooth, but do not over mix.
Pour into greased pan.
Bake at 350° F for 35-40 minutes. If frosting with our
heavenly carob frosting recipe,
allow the cake to cool completely before applying the frost.

CAROB MILLET PUDDING
creamy sweet delicious carob millet pudding with satisfy.
Servings: 4 cups

Prep Time: 6 mins

INGREDIENTS
2 cups cooked warm millet
¼ cup raw cashews rinsed
¼ cup agave
2 tablespoon Australian organic raw carob powder
1 banana ripe with spots
½ cup sea salt
1 teaspoon vanilla non-alcohol
¾ cup pineapple juice

INSTRUCTIONS
Place 1 cup of the millet and all other ingredients in blender
and blend until smooth.
Add the second cup of millet and blend again. Mix all the
blended ingredients together.
Layer pudding with fresh fruit and top with fruit garnish.
Can be served for breakfast or as a dessert.

CAROB PIE
Introducing a treat you can eat with a merry heart!
One slice from this sweet humble pie is all it takes. Its slightly
nutty flavor and smooth texture will be thoroughly enjoyed.

Servings: 8 wedges

Prep Time: 10 mins
Cook Time: 7 mins
Total Time: 17 mins

INGREDIENTS

PIE CRUST
2 cups granola blended
2 tablespoons maple syrup
2 tablespoons sunflower oil

CAROB FILLING
1 cup soy milk or nut milk
2 cups AUSSIE semi-sweet organic carob chips
½ cup almond butter
¼ cup maple syrup
1 teaspoon vanilla non-alcohol
¼ teaspoon sea salt

INSTRUCTIONS
Pie CrustPreheat oven, temperature set for 350° F. Mix all Pie
Crust ingredients together, to form a sticky paste (this is your crust).
Press the pie crust paste into a glass pie shell or dish.
Bake crust at 350° F for 7 minutes. NOTE: Allow the crust to
cool before adding carob filling.
Carob Filling: Blend all ingredients together, until very smooth.
Pour into cooled crust and refrigerate overnight, to have a solid form.

FROSTED CAROB CUPCAKES
An individual-sized cake, moist and fresh from the oven!
Frosted with a creamy icing that melts in your mouth! Tis so sweet.

Servings: 12 cupcakes

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

INGREDIENTS
1 ¾ cups unbleached flour
1 ¾ cups cane sugar
¾ cup Australian organic roasted carob powder
2 teaspoons Ener-G baking powder
2 egg replacer
1 tablespoon roma
½ cup water
1 tablespoon lemon juice
1 cup plant based milk
½ cup vegetable oil
½ teaspoon vanilla non-alcohol
1 cup AUSSIE semi-sweet carob chips

INSTRUCTIONS
Heat oven to 350 F. Brew roma with water and set to cool.
Combine egg replacer, lemon juice, milk, oil, vanilla, and roma
liquid in a bowl. Combine flour, sugar, carob powder, baking
powder, in another bowl. Mix wet ingredients into the bowl
with the dry ingredients. Pour batter into cupcake liners in a
cupcake pan. Bake for 30 minutes. Buttercream Icing: Take butter
out of fridge to soften. Sift powdered sugar. Combine all
ingredients and whip until smooth.

RAW CAROB WALNUT BALLS
For those mates that love raw foods this is a tasty treat full of health.

Servings: 12 balls or squares

Prep Time: 10 mins

INGREDIENTS
2 cups raw walnuts
1 cup pitted dates
3 tablespoons Australian organic roasted carob powder
½ teaspoon sea salt

INSTRUCTIONS
Add all ingredients to a food processor and process until mixture
comes together into a sticky ball. Do not over-process. Line an
8x8 inch glass dish with parchment paper. Spread mixture into the
pan ensuring top is flat. Freeze over night. Remove from freezer and pan, cut into 12 squares. Store in an airtight container in freeze.

CAROB CHIP CUPCAKES
Soft and fluffy cupcakes with AUSSIE organic carob chips.

Servings: 17 cupcakes

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

INGREDIENTS
2 ½ cups all-purpose flour
2 cups organic cane sugar
1 ½ tablespoons Ener-G baking powder
1 teaspoon sea salt
1 cup soy milk or other nut milk
½ cup vegetable oil
1 tablespoon vanilla non-alcohol
2 egg replacer
½ cup water
½ cup AUSSIE semi-sweet carob chips

INSTRUCTIONS
Preheat oven to 350°F (176°C) and prepare a cupcake
pan with liners. Add the flour, sugar, baking powder and salt to
a large mixer bowl and combine. Set aside. Add the milk, vegetable oil,
vanilla extract and egg replacer to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well
combined. Mix in Carob chips . Fill the cupcake liners about half way
and bake for 15-25 minutes, or until a toothpick comes out with a few
moist crumbs. Remove the cupcakes from oven and allow to cool.

NUTTY CAROB FROSTING
Nut your ordinary carob frosting.

Servings: 15 frosting

Prep Time: 20 mins

INGREDIENTS
1 cup maple syrup
½ cup water plus 2 tablespoons
1 cup Australian organic roasted carob powder
1 cup unsweetened shredded coconut
1 cup chopped pecans
½ teaspoon sea salt
2 tablespoons arrowroot powder

INSTRUCTIONS
Mix all ingredients in a medium size pot. Bring to boil over medium heat. Stir continually until thickenedRemove from heat and allow to cool. At room temperature pour over cake or cupcakes

CAROB PEANUT BUTTER CREAM PIE

Servings: 8 slices

Prep Time: 15 mins
Cook Time: 3 hours 0 mins
Total Time: 3 hours 15 mins

INGREDIENTS
PIE CRUST
1 ½ cups graham cracker crumbs crushed
⅓ cup cane crystals
6 ⅓ tablespoons plant based butter melted

PIE FILLING
1 package Daiya cream cheese softened
¼ cup Australian organic roasted carob powder
¾ cup organic confectioners sugar
½ cup organic peanut butter
1 ½ carton Frozen So Delicious Coconut Whip

INSTRUCTIONS
Pie CrustPreheat oven to 350F.
Mix graham cracker crumbs, cane crystals,
and melted butter in a small bowl. Pour crumb mixture
into an 8" - 9.5" pie pan and pressit firmly in the bottom of the
pan and a little bit up the sides of the pan.
Bake for 10 minutes. Remove from oven and allow to cool.
Pie Filling In a large bowl, beat cream cheese until fluffy.
Beat in sugar, carob powder, peanut butter. Use spatula to fold in
Coco whip. Spoon into the crust. *Let chill overnight in refrigerator.

CAROB SPREAD
A carob spread for anything you want.

Servings: 10 spread

Prep Time: 10 mins
Cook Time: 1 hours 40 mins
Total Time: 1 hours 50 mins

INGREDIENTS
1 can (400 ml/15 fl oz) coconut milk Use the brand “Thai” or
“Let’s do organic” (not low-fat)
4 tablespoons Australian organic roasted carob powder
4 tablespoons coconut sugar
1 teaspoon vanilla non-alcohol

INSTRUCTIONS
Place all ingredients in a blender and blend for 1-2 mins until everything is mixed and broken up. Chill for a few hours in the fridge and it's ready. Keep in the fridge and use within a week. Spread on bread and or crackers

CAROB SICLES 
A Nice Summer Treat!

PREP TIME: 10minutes
COOK TIME: 5 minutes
TOTAL TIME: 7 hours 15 minutes

INGREDIENTS
1 can full fat coconut milk
1/2 cup cashew milk or your favorite nut milk
1 avocado ripe and soft, peeled
3 Tbs. Australian roasted organic carob powder
1 Tbs. agave
1 cup Carobou Aussie organic carob chips
1 tsp. non-alcohol vanilla
2 Tbs. brewed Roma

INSTRUCTIONS

Add the cashew milk, coconut milk, vanilla, brewed Roma
and avocado to a blender,
and process until smooth. Melt carob chips over steamy
water.Blend all ingredients together until smooth.
Put the blended mixture into a pot on the stove.
Turn on the heat and warm the mixture, stirring for about
5 minutes . Do not burn the bottom or let it boil. Turn off the
heat and let the mixture cool on the stove for 20 minutes.
Once it is cooled a bit, pour the mixture into molds, put the
mold in the freezerfor 30 minutes, then insert sticks. If you don't
have a popsicle mold, use paper cups.
Freeze the carob sicles 6 hours or overnight.

SWEET NUT SPREAD
Simply sweet and versatile. Try it with with bread,
waffles, pancakes, strawberries,
apples, and more! Plus, get a healthy dose of antioxidants
from the hazelnuts.
Servings: 10
Prep Time: 7 mins
Cook Time: 7 mins
Total Time: 14 mins

INGREDIENTS
1 cup hazelnuts soaked overnight
¼ cup agave
1 ¼ teaspoon non-alcohol vanilla
¼ teaspoon sea salt
¼ cup Australian organic roasted carob powder
2-4 tablespoons coconut milk

INSTRUCTIONS
Drain hazel nuts and place in food processor. Blend until
smooth. Once hazelnuts have reached a buttery consistency,
add the remaining ingredients and blend until desired texture
is achieved. Store in airtight container. This is like a nutella spread.

CAROB GRANOLA BARS
Servings: 12 bars
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

INGREDIENTS
1 ½ cup old fashioned organic rolled oats
1 cup raw sunflower seeds
1 cup sliced almonds
1 cup raw pumkin seeds
3 cups organic brown rice crispies
1 cup dried apricots thinly sliced
1 cup dried cranberries
1 cup AUSSIE semi-sweet carob chips
1 cup almond butter or cashew butter
1 cup honey
1 tablespoon sea salt
½ teaspoon coriander
½ teaspoon cardamom

INSTRUCTIONS
Heat the oven to 350 degrees. Toast the oats
(about 7 minutes, stirring every 2 minutes)
Remove oats from oven and set aside to cool. In a small
saucepan, heat the nut butter and honey just to melt, not cooked.
(This is your glue and if it boils or even comes close, it gets hard
and sticky.) Stir in the salt, coriander and
cardamom, then pour over the oats and everything else and stir.
You want to get everything incorporated and 'glued' together
without crushing the tender crispies. Turn into a 9x13 baking dish
lined with parchment and press the mixture evenly and firmly -- again, try not crush the crispies too much. Cover with plastic wrap and refrigerate for several hours. Cut into squares before serving.

CAROB PEANUT BUTTER CUPS
Servings: 10 cups
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

INGREDIENTS
CAROB LAYER
1 cup AUSSIE semi-sweet carob chips
1 tablespoon melted coconut oil
PEANUT BUTTER LAYER
½ cup organic peanut butter
¼ cup agave or maple syrup
2 ¼ tablespoons melted coconut oil

INSTRUCTIONS
Line a muffin tin with paper or silicone liners. The recipe
should make about 10-12 peanut butter cups depending on
how thick you make your layers. Melt carob chips and coconut oil
for 1 minute in a double boiler, stir and continue
heating on 30 second intervals, until carob chips have melted
and carob is smooth. Using a spoon pour enough carob
(1-2 teaspoons) to cover the bottom of the liner.
Place tray into the freezer for about 5-10 minutes for the carob
to set. In another bowl, add peanut butter, agave and coconut oil.
Stir over boiling water until mixture is slightly melted and pourable.
Stir to combine. Remove cups from the
freezer and pour peanut butter mixture evenly over each cup.
Place back in the freezer to set for about 5 minutes. Pour remaining carob over each cup, using just enoughto completely cover the
peanut butter layer. Place tin back in the freezer for
about 30 minutes to an hour to set completely. Remove from
freezer and store in the refrigerator until ready to serve.

CAROB ICE CREAM
Servings: 2 dessert bowl

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

INGREDIENTS
3 ripe bananas
3 tablespoons carob powder
1 tablespoon agave

INSTRUCTIONS
Peel the bananas and cut them into 3/4 inch pieces. 2.
Place in a freezer bag and freeze for 3 hours.
3. Take the bananas from the freezer and place in a food
processor or blender with
the carob powder and agave. 4. Process until smooth
and serve immediately or refreeze for a firmer consistency.

CAROB AVOCADO AUSSIE MOUSSE
This carob avocado mousse will make you say wow!
This thick, rich, and delicious healthy alternative dessert should
be served at 5 star restaurants.
Servings: 10 4oz. glasses

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

INGREDIENTS
2 cups ripe avocados (about 1lb.)
¼ cup non-dairy milk
¼ cup AUSSIE unsweetened AUSSIE carob chips
1 teaspoon alcohol-free pure vanilla extract
5 pitted dates
1 tablespoon Australian roasted carob powder
1 pinch sea salt or pink salt

INSTRUCTIONS
In double boiler melt 1 cup Aussie carob chips on low heat.
Then let cool down for a few minutes. Place avocados, (pits and skins removed) into a food processor or blender. Add the melted Aussie carob chips, Australian roasted carob powder, dairy-free milk, alcohol-free vanilla extract, dates, and salt. Blend until completely smooth. You will need to stop and scrape the sides. Taste test: if more sweetener is needed, add more dates as desired. Place into glasses or bowl and let chill in refrigerator for about an hour and then serve. Optional:
Serve with fresh strawberries, raspberries, almonds, and dairy-free coconut whipped topping.

VEGAN CAROB BROWNIE COOKIES
These carobou brownies cookies can be eaten one at
a time or mix in ice cream or combine with other desserts.
We bet you cannot just eat one cookie.
Servings: 10 cookies

Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins

INGREDIENTS
1 cup spelt flour
¼ cup plus 2 tablespoons Australian organic roasted carob powder
¼ cup plus 2 tablespoons coconut sugar
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon sunflower oil
3 tablespoons non-dairy milk of choice
2 tablespoons maple syrup
1 teaspoon alcohol-free vanilla extract
1/2 cup AUSSIE semi-sweet carob chips

INSTRUCTIONS
In a large mixing bowl combine all the dry ingredients and stir
very well. In a medium mixing bowl, combine all the wet ingredients. Pour wet ingredients into dry and stir to form a dough. Roll out
smallish 1" balls onto a cookie sheet, and put in the refrigerator for an hour to chill. Preheat the oven to 300 degrees F. Bake the cookies for 12 minutes.

CAROB HOT DRINK
Hot carob is the excellent drink for those times when
your craving a drink to warm you up by the fireplace. If you're disappointed that you cannot drink hot chocolate we have saved
you with our incredible sweet hot carob drink.

Servings: 15 container

Prep Time: 5 mins
Cook Time: 1 mins
Total Time: 6 mins

INGREDIENTS
½ cup Australian organic roasted carob powder
3 cups Better than Milk vanilla soy powder or *Oat Milk Powder
¾ cup organic coconut sugar (or dry sweetener of choice)
2 teaspoons Roma or other coffee substitute
1 teaspoon pink salt
*Add 3 teaspoons Vanilla Powder if using Oat Milk Power

INSTRUCTIONS
Mix all ingredients together and store in air tight container.
To make, mix 4 heaping tablespoons with 1 cup hot water or to taste. Makes about 15 servings.

AUSSIE CAROB CHIP COOKIES
Make Aussie carob chip cookies for any occasion throughout the year.
Servings: 24 cookies
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins

INGREDIENTS
½ cup stick plant based butter softened at room temperature
4 oz. plant based cream cheese violife/daiya/tofutti
1 ¼ cups organic cane sugar
1 egg-replacer
1 teaspoon vanilla non-alcohol
2 cups unbleached all-purpose flour
2 teaspoons Ener-G baking powder
½ teaspoon sea salt
¾ cup AUSSIE semi-sweet carob chips

INSTRUCTIONS
In the bowl, use your hand mixer to cream the butter and cream cheese on high speed until thoroughly mixed and creamy, this takes about 2 minutes. Mix in the cane sugar until fully incorporated. Beat in the egg replacer and vanilla and mix thoroughly again. In a separate bowl, whisk or sift together the flour, baking powder, and salt.
Slowly add this to the mixer and beat until just incorporated. Do not over stir. Fold or stir in the carob chips. Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least two hours (or overnight). Preheat the oven to 350°F and place the racks in the center of the oven. Prepare your baking pans with parchment paper.
Take ice cream scoop (2 tablespoons) to scoop out the dough and roll into a ball. Place the cookie dough 2-3 inches apart, about 8 per cookie sheet. Bake for 10-12 minutes, rotating trays halfway through to insure even baking. Cookies should be golden brown on top when done.

CAROB VANILLA WAFERS
Great by itself, or even better in some banana or vanilla pudding!
Servings: 4 people

INGREDIENTS
1/2 cup earth balance butter or 1 stick
3/4 cup cane sugar
1 egg-replacer
1 1/2 tsp vanilla
1 1/3 cups unbleached flour
2 teaspoons Australian organic roasted carob powder
1/2 tsp sea salt
1 tsp Ener-G baking powder
1/2 cup AUSSIE semi-sweet carob chips

INSTRUCTIONS
Preheat oven to 325. Line cookie sheet with parchment.
Cream together softened butter and sugars.
Add egg replacer and vanilla.
Combine dry ingredients and slowly add them to
the butter mixture until well incorporated. Transfer dough to
a piping bag with a plain round tip (mine's 1/2"). Or a sturdy
ziplock bag. Pipe little blobs of dough onto the sheet. Smooth
the tops with your finger.
Bake 10-15 minutes, depending on how dark you want them.
Store in an airtight container for up to a week.

CAROB PEANUT BUTTER GRANOLA
A sweet and crunchy cereal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

INGREDIENTS
1 1/3 cups rolled oats
3 Tbs. flaxseed meal
2 Tbs. coconut oil
1/4 Cup Australian organic carob powder
3 Tbs. chunky peanut butter
2 Tbs. agave
1/2 tsp. non-alcohol vanilla

INSTRUCTIONS

Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper.
Mix together the oats, carob powder, and flaxseed meal
in a large bowl. Warm coconut oil, peanut butter and agave
together, in a small saucepan over low heat, until oil and peanut
butter are combined. Add vanilla and mix together thoroughly.
Remove from heat and add warm liquid to oats and flaxseed
meal in the bowl and stir well to combine. Spread the oat mixture
onto the prepared baking sheet and bake in the preheated oven,
for 20 minutes, or until dry and beginning to turn golden.
Remove from oven and let the mixture cool completely.
Crumble up the granola and store in an airtight container, or serve immediately in bowls with your favorite yogurt and fresh berries.

CAROB DONUTS
Simply delicious!
Time: 30 mins

Ingredients
2/3 cup milk of choice (almond, cashew)
2 1/2 tablespoons avocado oil
1 1/2 teaspoons apple lemon juice
1 teaspoon pure vanilla extract (non-alcohol)
3/4 cup spelt flour or all-purpose flour
1/3 cup organic coconut sugar + 2 tablespoons
1/4 cup Australian organic roasted carob powder
1 1/2 teaspoons baking powder
1/4 teaspoon pink salt
1/2 cup AUSSIE semi-sweet carob chips

Instructions
Heat oven to 350*F. Lightly grease dounut pan.
In a small mixing bowl, whisk together the milk, oil, lemon juice, and
vanilla. Let sit at room temperature for at least 5 mins. In a medium mixing bowl, combine all remaining ingredients except glaze and stir well. Pour wet ingredients into dry and stir until evenly mixed.
Portion the batter evenly among 6 dounut molds so that each is about two-thirds full. Bake for 13 minutes, until dounuts have risen and a toothpick inserted into one comes out clean. Take out of oven and allow to cool for 10 minutes before removing from the pan. For a hard glaze, chill dounuts directly after frosting

Frosting Glaze
1/2 cup organic Aussie carob chips melted
2 tablespoons avacado oil
*Combine ingredients and stir until creamy then dip each
dounut on one side.