Carob Almond Cups

I have never had anything with carob growing up, have you?

Carob is a plant native to the Middle East, where it has been cultivated for at least 4000 years.

Carob can be used as a substitute for chocolate, it has less calories. It is usually sold as a powder, just make sure that when you buy it, there are no weird ingredients added to it.

This recipe here would be perfect as a dessert for a little dinner. These cups are very filling as I made them in a muffin pan. I suggest that you use smaller molds (such as mini cupcake tins)

Carob Almond Cups

  • Difficulty: medium/easy
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1 cup almonds or oats
1 cup walnuts
1 cup dates
Almond butter layer:
1/3 cup smooth raw almond butter
2 tablespoons melted coconut oil 
Carob layer:
1/4 cup carob 
2 tablespoons melted coconut oil
1/2 cup dates (or maple syrup) 
Water, as needed (around 1/4 cup) 
Crust: Pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of cupcake tins and set aside.
Almond butter layer: Mix the almond butter and melted oil in a small bowl. Pour into the bottom half of each tin and put in the fridge.
Carob layer: Blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of each tin.
Put the cups in the fridge for about an hour.
When it’s time for dessert, take out of the tins, top with coconut flakes or hemp seeds and nom nom!