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Flash in the Pan: I See Faux Chocolate in Your Future

[Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]


I heard an interview the other day on CBC radio (ie, home of the dreamy Jian Ghomeshi, host of Q and object of my major, make-me-squeal-like-a-tween-at-a-Jonas-Brothers-concert, crush) with a woman whose father had Huntington’s Disease. She had decided not to be tested to see if she had inherited the wayward gene because, as she observed, “We’re not meant to know the future” (or something like that).

Would you choose to be privy to your own fate if you could?  Well, perhaps where deadly diseases are concerned, I’d say “yes”; but in day-to-day matters, it might make for total paralysis if we knew the outcome of our every move.

Take Vegan MoFo, for instance (from fatal illness to food blogging? How’s that for an original segue?). Ah, yes, I had such good intentions for Vegan MoFo. When I first heard about the event last October, it was too late to participate.  I vowed I’d play along this year. But when the time came, I was overwhelmed by ongoing ACD woes and challenges at work; so I decided to sit it out this round as well.  “No matter,” I reasoned, “I’ll simply read from the bounty of other vegan blogs (and there sure are enough from which to choose!), and comment instead.”

Or so I thought.

Was that REALLY 224 items in my Google Reader last weekend??  Yep.

And so, apologies to all the wonderful MoFo’ers out there.  I’ve opted to read more and comment less.  But please know that I am reading and enjoying all the amazing foods, ideas, and photos (so many cute pets, too!) that people are posting. Yay MoFo! 🙂

Similarly, when I started this ACD last March (March?!), it never occurred to me I’d still be on the diet this far into the game (perhaps if I’d foreseen the outcome, I would never have started).  And while the weight is still moving downward (albeit at a much slower pace) and I do feel better overall, I have not yet reached my objective of “all candida symptoms eradicated,” nor my “goal weight” (still about 7 pounds away–though I may revise the number when I get there).

A major problem for many people following the ACD is the lack of sweeteners except for stevia, an herbal sweetener that doesn’t affect blood sugar levels. Now in Phase II of the program, I’m allowed one fruit per day and a few more grains (welcome, Oh Beloved Oats, back into my life!), but that still leaves me adrift when it comes to desserts.

Don’t get me wrong; stevia is great, and I use it in oatmeal, smoothies, salad dressings, and teas; but it is NOT great for baking.

And I dearly miss baking.

Worse, my few experiments in baking with stevia have resulted in, shall we say, less than fortunate outcomes.

Mum, they’re fortunate for us!  We love those new dog cookies you gave us yesterday!”

On the other hand, there are many other desserts that can be sweetened with stevia.  In my earlier post,  “Anti-Candida Desserts: What Can You Eat?”  I wrote about Raw Key Lime Pie (with a secret ingredient!) and Carob-Coconut Sweeties, soft and creamy dessert tidbits made with carob, almond butter, and coconut. And yet, I felt that something was still missing.

Which brings me. . . FINALLY, to chocolate.  (See what I mean about knowing the future?  If you’d known I would ramble this long before getting to the recipe, you might have opted out of this blog post.).

If you were reading this blog before I started the ACD, you already know how much I love chocolate.  Chocolate is my Romeo.  Chocolate is my Mark Antony. Chocolate is my Edward.  Sadly, chocolate is also my albatross, my Picture of Dorian Gray, my Great White Whale*, and a major reason why I found myself in this candida dilemma in the first place.

So what’s a gal to eat when she loves chocolate, but can’t indulge?  Why, she makes up her own, stevia-sweetened substitute, that’s what!


Today’s recipe is for faux chocolate made with carob.  I have tried it with cocoa powder as well, but find that so much stevia is required to sweeten the cocoa that the taste is rather unpleasant.  However, if you can use agave, I’d recommend giving that a whirl instead.  The recipe itself is so simple it’s outlandish.  Equal parts carob powder, silken tofu, and coconut oil.  A splash of vanilla, a few drops stevia, pinch of salt.  That’s it!  And yet the outcome is smooth, creamy, solid, chocolate-hued.

Goodbye, Ghirardelli!  There’s a new bar in town.  So long, Sunspire! I’m moving on. Bye, bye, Green and Blacks! I have a new love.  Faux Chocolate, Mon Amour!

For those on soy-free diets, you can, certainly, omit the tofu.  I tried the recipe this way initially and the flavor was fine, but the texture was much denser (in fact, brick-solid) when refrigerated. It also melted quickly at room temperature.  I found that the addition of tofu rendered this smooth and creamy, much more like real chocolate (though slightly less dense than the real thing).

Maybe I can’t read the future, but I do know there will be more of this sweet treat in my life from now on.

Mum, we see faux chocolate in our future, too!  After all, carob is totally safe for dogs, you know.”

* Actually, with chocolate in my life, I myself am more like the Great White Whale.

Health Nut Challenge 2

Because these really are a guilt-free and healthy treat, I’ve decided to send this recipe to Yasmeen of Health Nut for her Guilt-Free Snacks Challenge.


Last Year at this Time: Raspberry Coconut Coffee Cake

© 2009 Diet, Dessert and Dogs


57 comments to Flash in the Pan: I See Faux Chocolate in Your Future

  • Even though I’m a chocoholic now, you know I still have a soft spot for carob 😀


  • Too bad I can’t have tofu or I’d make this in a FLASH! 😉


  • This is so ridiculously simple, it seems obvious, and yet it’s not. In fact, it’s downright clever. When I’m back to the kitchen with carob and coconut oil, these are getting made ASAP.

    If you can eat fruit again, does that mean you can eat dried fruit? I’ve been experimenting with pureed raisins as a substitute for sugar in baked goods, and so far, it’s gone pretty well. I know that dried fruits have more sugar than regular fruits, but since the actual quantity per baked good would be pretty low… (For instance, last night, I used a half cup raisins to make twelve muffins. Including the flour and everything, each muffin only had 15 carbs – and I think only 2 were “sugar.” Not sure if this info is helpful, but I didn’t sugar crash after eating several in a sitting, either.)


  • Such a creative recipe–and sounds mighty tasty too!


  • Faux chocolate you say? Looks like the real stuff – I’ll have to try it =D.


  • I’m on a carob kick these days, and this sounds like an awesome addition to my carob treat recipes repertoire! Also, using this as frosting is pure genius! As someone who never makes frosting because I can’t bring myself to use that much sugar in one recipe, I *love* this idea!


  • i’m not sure if i could ever adapt to faux chocolate! it looks lovely… but i’m a creature of habit! but good for you!


  • Oh wow! I’d absolutely love this (the tofu make soy free me a little sad though :() But yum! It looks so fudgy!


  • Arielle

    This looks brilliant – so fudgy! Does the star next to the coconut oil signify something?


  • Jes

    I’m definitely a little on the not-so-sure-side with faux chocolate, but everything you come up with is wonderfully delicious so it’s worth a try!


  • thanks ricki! if i do indeed have to stick with the AC diet, this will be a life saver!


  • Mmmm, this looks yum! I’m a total chocoholic but I love carob too 🙂


  • Oh you goddess you. I love carob! This looks like a fun recipe to play around with 🙂


  • K

    You always come up with the most inventive things! This sounds great and I am especially pleased that it can be used as an icing. I have been searching for a powdered sugar free icing recipe for a while now.
    I hear you on the Mofo reading too, there is just waaay too much to keep up with but I keep trying since there are so many wonderful posts being published. I will be hoping that the stars align next year so you can participate! 🙂


  • That is just so cool! I will have to give it a shot, sounds like a yummy dessert no matter what your diet restriction is 🙂


  • I am pleased for you Ricki and I know if I couldn’t eat chocolate, then I would be in love with you at this moment. I would happily scoff some of that 🙂


    Janice Reply:

    Use the carob–it digests better and does not affect you as cocoa,and chocolate do.


  • have you seen flash forward – a show about people seeing the future – I always think I never would have believed it if someone had foretold my future – but I do hope for a future full of chocolate – but it is good to know there are alternatives!


  • WOW! Another amazing, gorgeous, delicious hit from you! Seriously, you are SO amazing! I would LOVE to make this!


  • This looks absolutely delectable! Feel like picking one from the screen!


  • ooh, i can’t wait to whip up a batch!!


  • Oh my GOD! No seriously, OH MY GOD!!!

    Before I get too excited: How is carob allowed on the ACD? It’s sweet! Can you explain this to me and why its safe so I can go brew myself a cup of hot carob and then make these delectable looking morsels??

    OH MY GOD!


    Sousan Reply:

    Please let me know the answer to this also. I thought Carob is not allowed on the candida diet.


    Jo Reply:

    There are different stages of the diet, so this would be ideal for probably the 2nd stage where you can add a little bit sweeter foods, that are NATURALLY sweet. Unsweetened carob is still naturally sweet, no sugars added, so it is ok. Same with unsweetened cocoa powder, which can even be used in the strict stage of the diet if you can handle the taste of the amoung of Stevia it requires to sweeten it. 😉 I have not looked at he level of sugar, if any, in plain old carob so not sure if it can be used in the strict stage of the diet.


    Ricki Reply:

    Hi Jo,
    The diet I was following, for the most part, is the Whole Approach diet. It permits carob even in the first stage of the diet. And yes, they consider carob as a sweeetener. I have talked about stevia and cocoa together in the past on my blog as well, and recommend combining stevia with another sweetener to avoid the bitter taste that so many people dislike.


  • man that looks incredible!!!


  • Oh my goodness, I am SO excited about these!! SO cool!! You are a genius, as always! I’m so glad you mentioned that carob worked better than the cocoa powder, too – I quite frequently fix myself a faux “chocolate souffle” by mashing up a baked sweet potato and then stirring in a bit of cocoa powder (it’s surprisingly delicious!), and I would imagine it would be even better with the carob powder! Thank you!


  • This isn’t faux chocolate, Ricki, it’s REAL CAROB! Looks creamy and lush.


  • Veggie Girl,
    Welcome to the dark side. 😉

    Still not allowed dried fruit, unfortunately (the sugars are too concentrated, apparently–and dried fruits often harbor molds). However, I have used many fruit purees in the past, and love them in baked goods–your muffins sound delish!

    Thanks so much for your comment, and for reading! Glad you like the recipe. 🙂

    Thanks so much!

    While I agree it LOOKS authentic, I have to admit it is NOT chocolate–but still very, very tasty!

    I think you’ll probably like this better as frosting, then! I’m still trying to create an ACD-friendly cookie so I can sandwich some of the frosting between 2 cookies!

    I never thought I’d adapt, either–but when you can’t have chocolate, you go for the next best thing!

    Thanks for pointing out the omission–I’ve added the note (that’s attached to the asterisk) at the bottom of the recipe. 🙂

    Aw, thanks so much! Even the HH said this was good for an occasional nibble, though of course he’d rather have the real thing. 😉

    I have to say I’m coming round to a real appreciation of carob as well. Let me know what you come up with!

    Glad to hear I’m not the only slow MoFo! And I do hope I can play along next time.

    Never seen that show, but it does sound intriguing! I’m still hoping there’s chocolate in my future, too!

    Thanks so much! Wish I could give one to you!

    Yes, carob is allowed on the diet I’m following (at http://www.wholeapproach.com). Even in the first phase, you can have carob up to once a day as a “limit” food. I know it tastes sweet, but as a legume, it is far lower on the glycemic index and so doesn’t spike blood sugar levels the way sugar (or most sweeteners) does.

    Astra Libris,
    I LOVE your mousse idea! I am going to try that one, for sure. Thanks! 😀

    Yes, I see your point. But can’t I just fool myself a little longer?? 😉


  • seriously…wow. If I don’t have stevia…and subbed sugar would that just ruin the whole effect?


  • Courtney


    I just want to say how much I admire you for sticking with ACD for so long! Has it really been since last March?! Wow! You are truly amazing 🙂 And you are only 7 lbs from your goal weight? Congrats! That must feel so SO good!



  • no worries on the mofo’n, Ricki. it’s all good! isn’t it crazy how many posts are going on lately?! every day when i log on to my reader i feel a little overwhelmed.

    i love that you’ve made the most yummy looking faux chocolate! i super puffy heart me some carob awesomeness, and the fact that it’s oh-so easy to make rocks socks! yay!


  • This looks so yummy! Have you considered using this as a pie filling?


  • I apologize that I haven’t been by to visit the blog in quite a while. That looks absolutely delicious and so chocolatey, faux or not.


  • Haven’t had carob in ages. Looks like *very* yummy fudge. How did the Girls like it?


  • re my sweet potato and almond butter: better than trying mine, you should make your own combo. your blog is witness to the fact that your recipe genius is infinitely superior to my own!! i’d love to try the one YOU would dream up!


  • I’ve never seen any kind of chocolate like this before… I’m so curious! I’m dying to try the recipe, asap!


  • RunToTheFinish,
    I’m afraid that yes, sugar probably would change it and be much less appetizing, and it likely won’t dissolve completely. I’d go for a liquid sweetener such as agave nectar or maple syrup instead. 🙂

    Thanks so much, as always! I appreciate the good wishes, but must admit that the weight feels okay, but I wish I hadn’t lost it because of illness! Once my candida is gone (soon, soon I hope!), then I can be ecstatic about the weight loss!

    Great idea–thanks!

    No apology necessary! So nice to see your name in my comments again. 🙂

    As you probably guessed, the Girls LOVE this stuff! Will aim for a photo soon. . . 🙂


  • yasmeen

    Totally tempting,Ricki.I always love to try alternatives for the usual ingredients.This looks like a perfect tasty snack with unusual and healthy ingredients.I just have to hunt for carob,bookmarked as must try for now.thanks for participating in the challenge 😀


  • This looks really good! I use silken tofu to make a chocolate mousse that is uses many of the same ingredients. Now I need to pick up some carob at the healthfood store. This looks too good not to try. Thanks for sharing the recipe.



  • You are seriously amazing Ricki! If I was as creative as you in the kitchen I might be able to inspire myself to eat healthier more often. These chocolate squares look so good.


  • Hi Ricki,

    I haven’t listened to this interview yet as I just woke up, but by the description about deep-rooted candida, I thought of you.

    This link is only good through midnight on 10/19. I hope you get a chance to listen to it.





  • Amazing recipe as usual, Ricki!
    Ha, ha, I think I had around 600 entries in my reader today…I didn’t have the chance to check it the last couple of days.


  • Kim

    Oh my good god, Ricki, if I could eat tofu I’d be making these the minute I get home from work. Any substitution suggestions for the tofu? 😉 As always, I think you are brilliant. BRILLIANT!

    And yes, I was doing the Whole Approach ACD diet too. I like that approach and found the food lists really helpful. I think I may need to go back on it, actually, for a while (damn) but keep putting it off because I don’t want to go back down that road. Having to be honest with your body really sucks sometimes! Good for you for hanging in there since March – that is HARD work, girlfriend.


  • Gopika,
    Thanks so much for passing this along! I will be sure to listen. 🙂

    SIX HUNDRED??? I think I’d faint! (Then I’d have even more to catch up on when I finally woke up!).

    Hmmmm. . . interesting challenge! I would be tempted to try pumpkin, sweet potato, or squash puree and see what happens. And yes, it is hard! But we must persevere. . . ! 🙂


  • Ricki, I think you should go into stand up comedy in your spare time. Your posts seriously crack me up. Chocolate is my Romeo, my Marc Antony, my Edward? You are hilarious.


  • Looks fascinating – like a kind of vegan fudge. Must whip up a batch ASAP (though I’ll use cocoa and xylitol/agave – I detest carob!).


  • Marie

    This looks/sounds delicious! Just like someone mentioned above, I am also not able to eat soy products. Does anyone know what could be used instead of the silken tofu in this recipe?


  • […] at Diet,Dessert and Dogs made an enjoyable treat, faux chocolate,using tofu and an uncommonly healthy ingredient carob,also known as a good substitute for […]

  • Somehow I missed this when you posted it, but I noticed it on your sidebar and clicked. I have an answer for you, since I actually was tested for Huntington’s Disease: Yes! I did want to know what my future held, and was very relieved to find out it did not include HD. I would be very willing to be tested for any other genetic disease, since I feel very strongly there are things we can do to lessen the impact of genetic diseases like Huntington’s Disease (though it is impossible to avoid it altogether).

    Anyway, just thought I’d share. Love reading your blog.


  • Tasha

    This recipe is absolutely genius! I’ve made it a few times. One time I added whole almonds which added a nice crunch. I tried putting this mixture inside your “carob coconut sweeties” but instead of making balls i pressed them into mini muffin tins and had mini double “chocolate” tarts. They were a huge hit. Now Ive found myself craving this wonderful concoction youve shared but recently I have stopped eating soy 🙁 I am thinking of trying to use avocado in place of the tofu. What do you think?


  • […] at Diet,Dessert and Dogs made an enjoyable treat, faux chocolate,using tofu and an uncommonly healthy ingredient carob,also known as a good substitute for […]

  • Sadie Miller

    Mmmm I love chocolate. Do you think these could be chopped up and used like chocolate chips?


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