— Christie Decker

Caribbean chocolate or both Brown they're very different. When I carob has a natural sweetness to it that chocolate doesn't so you're probably going to want to cut back on the sweetener. I find that carob powder is Chalky. So what I do is I spread it out on a parchment line sheet pan, and roast it. In the oven or toast it, I guess I'm roasting it. Until it's warm and usually the edges get a bit. stuck together and then I let it cool and sift it and use that so that would be it. You know, that's my carob sub. But I do want to say that a lot, you know, Carib was considered for a long time the healthier version of chocolate if you are allergic or have a situation where you can't eat chocolate. Then go you know, but you want something chocolate-ish go ahead and use Kara but a lot of the carrots Confections on the marketplace have nasty ingredients in them. So I want to say read labels you really, you know, you want to really read labels and understand what's going on. But Christy, there are a lot of desserts that aren't chocolate so, you know, Fruit desserts vanilla cake lemon cake carrot cake. I don't think that's a problem.