Carob is most commonly used as a substitute for chocolate. It’s naturally sweet, so—unlike cocoa—it doesn’t need any additional sugar. It’s also free of caffeine and methylxanthines, high in protein, and rich in fiber with essential vitamins and minerals, 

You can substitute carob powder 1:1 for cocoa powder in baked goods or add it to yogurt, smoothies, etc. The flavor is lighter, more malty, and more caramel-like than cocoa powder; it does taste chocolatey but does not have the same darkness or bitterness. Works well in both cooked and no-bake recipes. 

Free from gluten, diary, and tree nuts. No additives, colors, preservatives, or sweeteners.

Sourced from Azure Standard; grown and processed in Australia on Michael and Jam Jolley's sustainable carob orchard—76 acres planted with 6,000 carob trees!