Since the ground powder in about the same cost as the pods, I decided for this. I use it as a cocoa substitute, because it tastes like cocoa and also looks, but does not have this stimulating effect. Also, yes from the raw food scene known that a highly processed cocoa and toasted product, Carob, however, is natural and also contains valuable minerals. The creams produced therefrom taste wonderfully chocolaty.
Here's a simple recipe as an example of the use:
Banana-almond balls
You need: 100g banana 100g ground almonds 50g chufas 50g coconut oil and some lemon juice
The whole while mixing until it is nice and creamy. Then out of the crowd form small balls and roll them in coconut or Carobpulver. Instead of almonds you can use gluten-free oatmeal.
