Living in rural Sardinia we are lucky enough to have a few Carob trees dotted around the land. Now usually we have neighbours who come an collect the pods for their goats and rabbits, also our dogs love them as a sweet treat, but I’m thinking why should the animals have all the fun?!!
As a result I decided to prepare the carob for human use; I soaked them for 24 hours to soften so I could carefully remove the hard seeds from the pods, I say carefully but I did manage to stab the palm of my hand, luckily not too hard so there wasn’t any permanent damage! So if you attempt this at home, please be careful when slicing the pods open to remove the seeds! After removing all the seeds, and feeding our beautiful Labs a few nice carob pods along the way, I then allowed them to dry again by keeping them near the fire for a few days.
Once they were dried I ground them up in the spice grinder in small batches to make the carob flour or meal (letting the grinder cool in between as I found it can overheat pretty quickly when in constant use!), and then I went in search of a recipe to try my home grown and home processed carob. I couldn’t find one recipe that I really liked, so I did my usual and took inspiration from a few recipes I liked to create this amazing, super tasty dessert; and so the Carob & Chocolate Brownie Cheesecake was born! I have made the recipe both Vegan and Gluten Free, but you can adapt it to your own needs.
Here is the recipe:
Carob Brownie Ingredients
60g Carob Flour
75g Gluten Free or Plain Flour
1tbsp Baking Powder
200g Cane Sugar
1tsp Vanilla Extract
125g Coconut oil
50g Chopped Nuts (Optional)
2 tbsp Flax meal
Chocolate Cheesecake Ingredients
340g Soft Silken Tofu
195g 70% Chocolate or Cacao
1 tbsp Carob Powder
2-3tbsp Cane Sugar
2-3tbsp Almond Milk
1 tsp Vanilla Extract
2tbsp Strong Expresso
I used Flax as an egg replacer, but you can use your favourite egg substitute in place (2eggs worth). If you’re using eggs, choose free range from an ethical supplier.
I used Hazlenuts in the brownie, but again you can use the nuts of your choice or skip them altogether.
I used raw cane sugar which I grated in both mixes, but use the sweetener of your choice.
I used coconut oil & Almond milk, substitute if you want to.
I used Himalayan Rock Salt, you can use any healthy salt.
- Mix the flax meal with the water and allow it to rest till it becomes gelatinous.
- Preheat oven to 170c.
- Grease base and lower sides of a spring form cake tin, I used a 21cm (11″) tin.
- Mix the dry ingredients (Flours, Baking powder, salt, sugar & nuts if using), together in a bowl.
- Melt the oil slightly until liquid if necessary.
- Add oil, vanilla and flax mixture into the dry ingredients.
- Pour into cake tin and level off mixture slightly.
- Bake in the oven for around 20-30 minutes.
- Once the brownie is cooked to your liking, take out the oven and allow mixture to cool.
- Melt Chocolate in a bowl over a pan of hot water or in the microwave.
- Put all the ingredients into a blender and add in the melted chocolate.
- Blend until smooth and mixed evenly.
- Pour this mixture over the cooled brownie mix in the tin.
- Put in the fridge for at least 2 hours.
- Once the cheesecake mixture is set, slide a knife around the edge of the tin, the pop the tin open and place on a serving plate.
- Slice it into portions and enjoy!
As always, please let me know how you get on with the Carob & Chocolate Brownie Cheesecake recipe, what changes or alternatives you used and what you think of the blog.