PCG Foods: Carob Bark

This recipe is only sweetened with raisins. Extra sweetener is not required (unless you want it). The recipe is very forgiving. Experiment to see the quantities of each ingredient that you prefer. You could also add a tablespoon of butter or coconut oil in addition to the cocoa butter. Don’t worry if the mixture separates while hardening in the freezer. It will taste the same!


  • 90 grams cocoa butter
  • 2 tbsp carob powder (sifted if necessary)
  • Small pinch salt (optional)
  • 1 tsp vanilla extract (optional)
  • ¼ teaspoon cinnamon (optional)
  • ⅔ cup nuts (pecans, cashews, almonds, etc.)
  • ⅓ cup raisins


  • Melt the cocoa butter over medium-low heat.
  • Add the carob powder, cinnamon and salt and whisk in well.
  • Stir in the vanilla extract and turn the heat off.
  • Line a 10- by 7-inch glass or ceramic dish with baking paper. Disperse the nuts and raisins evenly over the bottom.
  • Pour in the liquid mixture evenly over the nuts and raisins.
  • Cover and place in the freezer for at least 30 minutes, or until hard and brittle.
  • Break apart and enjoy!

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