At my primary school canteen, they used to sell carob buttons. I tolerated them and didn't mind the flavour (faintly minty it seems to me), but I do remember viewing carob as a poor chocolate substitute.
Ricki Heller's carob fudge, on the other hand, is a totally delicious sweet in its own right and, as Ricki says, will make a carob lover out of anyone!
After reading Kari's post on a carob latte (which I am looking forward to making tonight), I'd had it in my mind to give carob a chance. I hadn't eaten it in years. It seems that most carob bars available contain milk solids. So when I saw some pure carob powder recently in a health food shop, I grabbed it!
I had to make a few changes to Ricki's recipe based on the ingredients I had on hand. Instead of the stevia and the vegetable glycerin/yacon syrup, I used 2 tablespoons of maple syrup and 2 tablespoons of agave. I also substituted peanut butter for the almond butter.
The result is gorgeously rich and melts in your mouth. Everyone loved this, even Sylvia and Lexie. Give it a go!