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Healthy Homemade “Chocolate”

Filed Under: 50-100, Almond Milk, Candy, Chocolate, Desserts, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Snacks, Sugar Free, Vegan

By 75 Comments Jump to Recipe

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?

Oh…wait.

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

Ingredients

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.

Directions

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.

Enjoy!

-Kelly M.

 

 

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Comments

  3. 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?
    Reply

    • 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!
      Reply

  4. 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!
    Reply

  5. 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!
    Reply

    • 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!
      Reply

  7. 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!
    Reply

    • 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!
      Reply

  8. 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 :)
    Reply

  10. 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!!
    Reply

  11. 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!
    Reply

  12. 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 :)
    Reply

  13. 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?
    Reply

    • 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!
      Reply

  16. 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!
    Reply

  17. 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?
    Reply

  19. 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!
    Reply

  20. 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
    Reply

  23. OMG. Just came up with an idea. Do you think I could turn this into popsicles? I just bought popsicle molds yesterday (I know right. Been so deprived my whole life) and am so excited to use it in every single way popsic...possible! It would be less messy too yeah? Omg omg. Making this now actually. So I can eat them tomorrow heh :P
    Reply

  26. I LOVE your recipes!!! I've been looking for recipes like these for a long time and I'm soooo glad I finally found your site!!! I've made this chocolate recipe several times in the last two weeks and it's awesome! I've been searching for a sugar free chocolate recipe that uses cocoa powder and is low fat for a and I've finally found one! I haven't been able to have chocolate for a long time because I've been struggling with candida and I can't have sugar. I sweetened it with white stevia powder extract and it's tastes amazing! Thanks! Keep the recipes coming! Jen
    Reply

  28. 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.
    Reply

  29. 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.
    Reply

  30. Cheers from italy! I tried it with low fat, unsweetened cocoa and its AMAZING. It has a deep and fudgy texture like its 90% cocoa (it actually is, haha) it tastes nothing like the real chocolate cause there isnt any cocoa butter but i guess its a wonderful substite if ure on a diet! I wanna try add some hazelnut paste. Might taste like freezed nutella and it sounds delish!
    Reply

  31. Made this last night and its still liquid? hasnt set at all, made it with coconut milk and even added coconut oil to help it harden?
    Reply

  32. While this looks really good, I estimate that it's at 164 calories. Hershey's sugar free chocolates are 160 calories per serving. How do you think the proportion of your recipe measures compared to 5 pieces of Hershey's Sugar-Free Chocolates? I'm trying to decide if I want to take the time to make them. I'm a busy girl.
    Reply

    • Hi Jenna! Using the correct way to count calories, as seen here: https://www.foodiefiasco.com/how-to-correctly-count-calories/, the total recipe adds up to 40 net calories(whereas the sugar free chocolates add up to a whopping 209)! Plus, the ingredients for the Hershey's pieces are contained in a deterring list filled with unintelligible ingredients: Maltitol, Caramel [Maltitol Syrup, Polydextrose, Palm Kernel Oil, Water, Cream (Milk) (Adds A Negligible Amount of Sugar), Milk Protein Concentrate, Natural and Artificial Flavor, Dairy Butter (Milk), Glycerin, Salt, Soy Lecithin, Disodium Phosphate, Potassium Sorbate, Carrageenan, Cocoa Butter, Chocolate, Polydextrose, Cream (Milk) (Adds A Negligible Amount of Sugar), Polyglycerol, Contains 2% or less of Milk Fat, Calcium Carbonate, Cocoa Processed With Alkali, Maltodextrin, Sodium Caseinate (Milk), Soy Lecithin, Natural and Artificial Flavor, Pgpr, Emulsifier. Phew! These unidentifiable objects are not sitting well with my mind, or stomach! This bar is definitely worth your time; your brain and well-being will thank you in the end:-) Whip this recipe up before going to bed and let it freeze overnight, then enjoy whenever a chocolate craving strikes the next day!
      Reply

  33. Hi... where I live the almond milk is very expensive and hard to find... and most of your recipes call for it... can I use skim milk instead? Or doesn't work this way?
    Reply

  35. Hiya, I love this recipe. I thought you might be interested to know that it's even easier to thicken if you use dried milk powder instead of normal milk. I use about half as much again of the milk powder as the cocoa (so with half a cup of cocoa you'd use 3/4 of a cup of milk powder) and then be *very* sparing with the amount of water you add. You don't need to wait for it to reduce at all. I've not tried it with almond milk, only skimmed milk, but a quick google shows that you can get almond milk in powdered form. Add a little orange or strawberry flavouring and you end up with something that tastes better than what you can buy in the shops.
    Reply

  37. Cheryl, These sound so delish! I have a nut aerglly in addition to some shared allergies w/ you (soy, dairy I can still eat corn for now), but I can morph the flavor combo into something w/out nuts, I think. My teen daughter will love it!Another superb April in the Raw contribution!! xo,Gigi
    Reply

  38. So I made this with cocoa, hemp milk and 3 tbsp maple syrup. It boiled down for thirty minutes, I stuck it in the freezer for three hours, but when I bit into it, I found it had the consistency of a fudgesicle. A delicious fudgesicle, though.
    Reply

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