How to Make Peanut Butter Carob Cups: A Healthier Alternative to Reece's Peanut Butter Cups

Carob Peanut Butter Cups

Carob is a the "fruit" that grows on a tree and the trunk can grow nearly 50 feet. The fruit is found in pods like pea pods. It is in the legume family and it is native Southern Europe, Northern Africa, Middle East, and the Mediterranean. Carob is low in sugar, high in fiber, low in fat, has calcium and pectin, and has no caffeine.

Carob Tree

Carob is often considered a healthier alternative to chocolate due to its nutritional profile and absence of certain components found in chocolate. Here's a comparison between carob and chocolate:

Advantages of Carob:

1. Caffeine-Free: Carob contains no caffeine or theobromine, making it a good option for those sensitive to these stimulants or looking to reduce their intake.

2. Lower in Fat: Carob is naturally low in fat compared to chocolate, which often has added cocoa butter and other fats.

3. Naturally Sweet: Carob is naturally sweet, so it usually requires less added sugar than chocolate.

4. Rich in Fiber: Carob has a higher fiber content, which can aid digestion and promote satiety.

5. Allergy-Friendly: Carob doesn't contain common allergens like dairy or gluten unless they're added during processing, making it suitable for people with allergies.

6. Rich in Nutrients: Carob provides vitamins and minerals such as calcium, potassium, and iron.

Considerations:

• Taste: Carob has a unique flavor that is sweeter and less bitter than chocolate, but it doesn't have the same rich, complex taste that cocoa lovers enjoy.

• Lower in Antioxidants: While chocolate, especially dark chocolate, is rich in antioxidants like flavonoids, carob has fewer of these compounds.

• Added Ingredients: Some carob-based products may still contain added sugars or fats, so it's important to read labels.

Best Use:

Carob works well as a substitute in recipes for people seeking a caffeine-free or lower-fat option. It can be used in baking, smoothies, or as a coating for snacks. The choice depends on your nutritional needs and personal preferences!

According to legend, carob bean pods were the “locusts” that sustained St. John the Baptist as he preached throughout the desert wilderness. For this reason, carob pods are commonly called St. John's Bread and, less often, locust bean. Of course, the preacher didn’t actually eat insects as suggested by the term locust, which was later ascribed to swarming grasshoppers. (source: Monterrey Bay Spice Company)

Carob Pods when unripe and ripe

This recipe makes 24 servings.

Ingredients:

1 bag Carob Chips

2 heaping Scoops Natural Peanut Butter, Creamy

1 Cast Iron Skillet

1 Pyrene bowl

24 Cup Cake Papers

1 Cookie Sheet

Directions:

1. Lay out the cup cake papers on a cookie sheet like so:

Cupcake Papers

2. Fill the cast iron skillet with water about halfway down. Turn on the skillet at Hi until the water boils, then turn it down to Medium Hi and place the pyrene bowl in the skillet.

Use a Pyrex Bowl to heat the water

3. Add the Carob Chips to the bowl, stirring constantly, allowing the Carob Chips to melt.

4. Add two heaping spoons of Natural Peanut Butter to the bowl, mixing evenly.

Melt the Carob Chips until the Carob melts, then add your amount of Peanut Butter and Stir it in

5. Pour the mixture into the cups, 1-2 spoonfuls per cup cake paper, or as you like. The flavors will meld together.

Fill as desired

6. Place in the freezer or refrigerator to cool down. Makes 24 Peanut Carob Cups.