Carobella: A Delicious Vegan Alternative to Dulce de Leche

Name: Carobella: A Delicious Vegan Alternative to Dulce de Leche
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup hazelnuts with skin; 1 cup carob powder; 1 cup coconut milk (or coconut cream; or 1 cup coconut milk powder); 1 cup rice syrup (coconut sugar, dark brown cane sugar, or molasses); 1/2 cup extra-virgin coconut oil (plus 1/4 cup for blending); 1 teaspoon salt

Por Dada Shivananda

There are many health benefits to including carob in your diet. Carob is excellent for individuals with high blood pressure due to its high fiber content and absence of caffeine. It also serves as a delightful dietary addition or chocolate substitute for those looking to lose weight, thanks to its low-fat content. Historically, carob syrup was used in ancient Egypt as a sweetener, and today it is widely utilized throughout the Middle Eastern region.

Carobella has a similar consistency and taste to "Dulce de leche," a Brazilian favorite made with sweet condensed milk. This dessert even convinced my friend to turn vegetarian for a month. In 2018, I embarked on a trekking trip to Patagonia with a few friends. They chose to become vegetarian for the duration of our journey, as I promised to prepare all our meals. On the fourth day of trekking, after completing an extended 20 km walk, we washed up, engaged in collective meditation, and started preparing dinner.

I proposed making a vegan version of "Dulce de leche." One of the students, Lucas, challenged me, stating that if I could create a vegan version that tasted just as good as the traditional Brazilian ones, he would turn vegetarian for 30 days. At the end of the meal, I presented this dessert as the grand finale. Everyone gave the dessert a resounding "horah" and agreed that it was a convincing substitute for dulce de leche. As a gentleman, Lucas honored his promise and went vegetarian for 30 days.

Carob is often used as an alternative to chocolate in many spiritual communities, as the caffeine in chocolate is considered a stimulant. Carob offers numerous health benefits, being naturally high in fiber without the effects of caffeine. Its high polyphenol content can help reduce high blood pressure, lower cholesterol levels, and decrease the risk of heart disease. Additionally, its low sugar and fat content make it an excellent dietary choice for weight loss. The high levels of vitamins, such as vitamins A and B-2, are beneficial for skin and eye health. In southern Portugal, raw carob fruits are even fed to horses for their health. It also serves as a powerful protein supplement for athletes.

Modo de Preparo

Roast the hazelnuts in a preheated oven at 180°C (355°F) for 10 to 15 minutes. Remove the skins by placing the nuts in a clean tea towel and rubbing them until the skins flake off. This step is optional; the flavor does not change much, and I prefer to keep the skin for its health benefits.

Blend the roasted hazelnuts in a strong blender until you achieve a smooth, creamy paste. You will need to stop occasionally to scrape the powdered nuts from the sides of the blender back to the center.

Next, add the carob powder and rice syrup or any of the other suggested sweeteners to the blender. Blend until the mixture is smooth, thick, and creamy.

Then, add the coconut milk or cream and blend until the mixture forms a homogeneous cream.

Transfer the mixture to a glass jar and refrigerate it to allow the cream to firm up as the natural oil cools. Alternatively, you can leave it at room temperature so that Carobella remains creamy, making it easy to spread on toast, pancakes, or use as a topping for cakes and a dip for cookies. Essentially, you can use it like any nut butter.