Carob powder is the perfect replacement for cocoa powder. Dark roasted for a
great chocolate flavor.
Carob powder is used whenever a recipe calls for chocolate or cocoa. To replace carob for cocoa, simply use the
same amount of carob. To replace chocolate with carob, use approximately three tablespoons of carob powder for each
square of chocolate that the recipe calls for.
Carob can also be used as a sugar replacement. Carob powder is almost 50% natural sugar and can be used instead of
sugar in virtually all bread and pastry products. This includes bread, waffles, cakes, pies, pancakes, cereals (hot
or cold), crepes, muffins, etc. Of course, using carob will result in chocolate-brown colored foods and will impart
a vaguely chocolate-like flavor. If this is undesirable, you can try mixing various amounts of carob and honey to
find the mixture that suits you best.