In the process of developing this recipe, I had the arduous task of taste-testing this smoothie no less than seven times. It was rough.
Aaand then I had to type nearly the entire post with one finger. (Although that may have had something to do with the fact that I couldn’t bring myself to put my spoon down.)
Seriously, this Sugar-Free Banana-Carob Smoothie is soooo rich, creamy, sweet, and luscious!! Maybe the best thing I’ve eaten all year.
What is carob?
Carob is the sweet, edible pulp that comes from the pods of a tropical tree. The pulp is dried and roasted and ground into a powder to produce carob powder (also known as carob flour), which can be used in lots of delicious recipes, like this Banana Carob Smoothie, as well as in cookies, cake, milk, and anywhere you’d use cocoa.
Carob is caffeine-free and theobromine-free, and is a great source of antioxidants, fiber, B vitamins, and calcium.
Because chocolate is linked to migraines and other health risks, carob makes a great, healthy alternative. (Check out my post on chocolate if you’d like to know more.)
What does carob taste like?
First, even though it looks like cocoa, carob does NOT taste like chocolate. It has its own unique flavor.
Carob is slightly sweet compared to cocoa and has a slightly nutty, caramel-ish taste with a hint of date flavor. That’s the best I can describe it, but really carob tastes like, well, carob.
Where can I buy carob?
You can find carob in most major grocery stores, but I’ve found Amazon to be one of the least expensive sources. I recommend buying roasted carob instead of raw since it’s easier to digest and most people feel it tastes better.
About this Scrumptious Carob Smoothie
This smoothie is sugar free, but still lusciously sweet. And it only takes 5 minutes to whip up (if you have a heavy-duty blender). The Teeccino is optional, but it really adds to the rich flavor.
Banana Carob Smoothie
Prep
Total
Yield 1 to 2 servings
Most smoothies are best eaten fresh, but this one can be frozen and eaten another day.
Ingredients
- 1/4 cup raw almonds
- 1/3 cup vanilla almond milk, vanilla soy milk, or canned coconut milk
- 2 tablespoons carob powder
- 1 teaspoon Teeccino Vanilla Nut Naturally Caffeine-Free Herbal Coffee – optional
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3 frozen bananas, cut into 1” to 2” chunks – divided
Instructions
- Place almonds, milk, carob powder, Teeccino (optional), salt, vanilla, and approximately 1 1/2 frozen bananas in blender. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Blend until bananas are mostly blended.
- Add remaining banana and blend until fairly smooth. Mixture will be thick; I find it blends best by alternating between cycle 1 and cycle 9 on my blender. Do not overblend or mixture will lose its frostiness. Serve immediately.
Notes
1. Don’t skip the step of freezing bananas – this step is essential for a rich, creamy, sweet smoothie. And definitely don’t add ice cubes – it doesn’t work.
2. For a sweeter smoothie, add 1 tablespoon pure maple syrup.
More Carob Deliciousness
I have more carob recipes : ) Check them out here. Here are some of my favorite carob treats:
My son and I made this for breakfast. I told my children about when I used to go to Mc Donald’s and get a thick shake. I told them this was like that ( because one of my kids is not crazy about smoothies!!!!). We all absolutely LOVE this recipe. We have to make it tonight for when my husband gets home. Sure to be a family favorite.
I’m so happy to hear everyone liked it! It is definitely one of my favorites. 🙂
I tried this it was great I just used 2oz regular coffee instead! Irena liked it too! Have Josh and Sarah tried it? Give them a hug from us!
I used to love Wendy’s Frosties in my pre-vegan days, and this reminds me of them! I haven’t tried carob since I was a kid (and decided I didn’t like it), but you have me curious about it now. I think I’ll check into getting some from Amazon and give this a whirl. Thanks for sharing it with us!
Me too. I’m happy to have a healthy alternative.
Carob is an acquired taste for some, but I’ve seen many people go from carob-haters to carob-lovers by getting it in their diet a little here and a little their. I have a carob oatmeal recipe that I’ll be posting soon, which I think is a great option for carob-haters, because it has a more mild carob flavor.
Phenomenal! Will become part of the regular menu from now on!
Glad you liked it, Margaret. 🙂