Raw Food, Carob Desserts: 43 Raw Dessert Ideas
Make Your Own Mouthwatering Pies, Cookies, Ice Creams, Puddings, Cakes, Beverages, and More!

What is Raw Food, Carob Desserts?
Raw Food, Carob Desserts is a collection of our most raved-about raw dessert recipes – and proof that good health and good taste CAN co-exist. We’ve given traditional chocolate-based favorites a fresh twist by replacing cacao with pure, healthy carob. Each recipe retains the rich decadence of chocolate desserts – but with none of the nasty side-effects!

We created this guide because we believe in eating the purest, cleanest food possible – but like you, we’re still human (and let’s face it, humans have a tough time resisting gooey, chocolaty cake). So we packed Raw Food, Carob Desserts with 43 mouthwatering recipes that will change the way you look at sweets forever. With easy-to-follow instructions and gorgeous photographs, you’ll love the process of making – and then devouring – our delicious carob concoctions!

But what’s carob?
Carob is the new darling of the raw food world. It tastes a bit like chocolate but doesn’t come with all the side-effects, making it perfect as a chocolate substitute in your favorite desserts. Like cacao, it comes from a tropical pod grown along the Mediterranean. Unlike cacao, its seeds aren’t edible; it’s actually the pulp that, once ground, creates carob powder. Swap that carob powder in for chocolate, and voila – most people will be too busy devouring your desserts to notice that the deep, rich flavor isn’t chocolate!

Why would I ever use anything but chocolate? I love chocolate!
Most people love chocolate’s taste, but not necessarily how it makes them feel afterwards. While you might not be thinking about the caffeine jitters, sluggishness, bloating, or guilt you’ll feel after devouring a chocolate bar, you’ll definitely be feeling some (or all) of these side-effects afterwards!

The problem is, cacao in its pure form is so bitter that you have to add loads of sugar or processed sweeteners – not to mention fats and artificial flavors - to make it palatable. Carob, however, is naturally sweet so you don’t need to add a bunch of other (mostly unhealthy) ingredients to make it taste really good!

Chocolate is also loaded with caffeine, something you won’t find in carob. While chocolate-based desserts may leave you feeling empty afterwards, carob satisfies with healthy doses of potassium, essential iron, B vitamins, and three times the calcium that chocolate has! In short, carob delivers purer nutrition and purer taste than cacao. Now that’s sweet!

Wait, I thought chocolate was good for me…

You heard about all those antioxidants chocolate supposedly has, right? Unfortunately, unless you love the taste of bitter dark chocolate, you’re not getting any of the benefits.

That’s because when milk protein is added to cacao, it binds the antioxidants and makes it impossible for your body to absorb them. What good are antioxidants that your body can’t even use?

Chocolate also contains addictive substances – particularly caffeine – that have the power to alter your mood. And on top of that, it creates acidity in the body, whereas carob is naturally alkalizing.

Philip McCluskey is a motivational speaker, author, and raw food expert who inspires and educates thousands worldwide about the raw food lifestyle, or, as he calls it, “the world’s sexiest diet.”

After thirty failed diet attempts and the looming prospect of gastric bypass surgery, raw food saved Philip’s life, transforming him from a morbidly obese 400 pounds to a fit and glowing 185 pounds.

Philip has appeared on the CBS show The Doctors, Jack LaLanne commercials, and has also inspired over a half a million viewers who have followed his journey on YouTube.

He is the founder of lovingraw.com, a source of advice and inspiration about the raw food lifestyle, and is also the author of four raw recipe books, including the upcoming World’s Sexiest Diet as well as Raw Food, Fast Food and Raw Food Salad Bar.

Heather Pace is a professional raw food chef with a serious sweet tooth.

She specializes in developing fresh, healthy, and tasty alternatives to traditional cooked foods, and has a knack for turning beloved desserts into raw food sensations.
Her passion for healthy food inspired her to go vegan by the age of fourteen and to attend a month-long raw food retreat shortly thereafter. That same passion drove her to pursue a two-year culinary program at Fanshaw College, where she graduated as a classic culinary chef. Heather worked in various restaurants, bakeries, and as a personal chef before becoming a passionate presence within the raw food community.

Since then, she has authored four raw food dessert books. She currently teaches raw food classes as well as hosts dessert challenges on her website, sweetlyraw.com.

So Who Can Benefit from Carob?

Anyone who loves chocolate but would like a healthier alternative.

Anyone sensitive to chocolate’s mood-altering chemicals, especially caffeine and thomobromine.

Anyone who is serious about incorporating powerful superfoods into their lifestyle – but who doesn’t think all food should be so serious. (Our fun recipes liven up every meal!)

Anyone who loves experimenting with raw foods, and making new and fun creations.

Anyone who has a passion for desserts, and incorporating sweet things into their life.

Anyone who throws dinner parties, and would love to dazzle their guests and friends.

Anyone who loves hearing the phrase “I can’t believe that’s raw, it tastes amazing!”

Anyone who loves making a big ole mess in the kitchen, ditch the baking.

Anyone who loves their life, and wants to put some of the healthiest and yummiest stuff in it.

Anyone who is looking to have the best health ever!