It tastes like chocolate, but it’s not! | Carob Spread

Carob Spread

I don't eatchocolate… There. I said it!

It's more becauseof wanting to avoid caffeine in any form and wanting a healthier option. Andmaybe one day, I will write a full blog on why I don't eat chocolate.

In the meantime,this recipe here is a must try! Especially, if you do not eat or allergic tochocolate. This recipe is so easy and refined-sugar free! It's also versatile!

When about topost this recipe, I was having a hard time deciding which category to put thisin. It can be used as a dessert. Use it as a sweet dip, or for those who love"chocolate" flavor, eat it straight up! You can also use it forbreakfast as a spread for your toasts, waffles, pancakes, crepes, and anythingelse you can think of!

Dates are anatural sweetener and can be a source of fiber in this recipe. Just make surethe dates are pitted. You don't want to ruin your blender or have chunks ofdate pits in your spread! Medjool dates can be very sweet, so adjust themeasurement. I use regular cooking dates.

Feel free to useany of your favorite nut butter. I use peanut butter in this recipe. Almondbutter and cashew butter can work as well. To make it taste more like Nutella,use hazelnut butter.

Don't skip the chilling part! Chilling makes the texture firm andspreadable, but creamy and soft. If using it as a dip, you don't have to chillit as long as you would when using it as a spread.