Creamy Carob Squares
Submitted by hgb39
Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.
YIELD
1 batchPREP
20 minCOOK
35 minREADY
1 hrsFor anyone who’s sworn off chocolate but still craves something rich and fudgy, these carob squares are your new best friend.
The crumb layer is built from cake flour, bran, oat flakes, slivered almonds, and tahini held together with rice syrup. It’s nutty, crumbly, and just sweet enough to stand on its own.
Sandwiched in the middle is a carob filling that gets its creaminess from an unlikely duo: tofu and ricotta, blended with maple syrup and vanilla until smooth. Bake until golden and let them cool completely before you cut into squares.
Pro Tips
- Press the bottom crumb layer firmly into the pan so it holds together when you slice the squares.
- Blend the tofu and ricotta until completely smooth in a food processor. Any lumps will show up in the finished bars.
- Let them cool fully in the pan before cutting. The filling sets as it cools and slicing too early gives you a crumbly mess.
Variations
- Add a tablespoon of instant coffee substitute to the carob filling for a mocha-like depth.
- Swap tahini for almond butter if you prefer a nuttier, less earthy crumb layer.
- Top with shredded coconut before baking for extra texture.
Ingredients
Directions
Combine first six ingredients to form a crumb mixture.
Set aside.
Beat together remaining ingredients.
Place half of crumb mixture in an oiled 9×12 inch pan, press down well; cover with carob mixture, then top with remaining crumb mixture.
Bake at 350℉ (180℃). for 30 to 35 minutes or until golden.
Cool and cut into squares.
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