I’m always on the lookout for quirky, cool and unusual products on the ever-growing health food market, especially if they are natural and contain limited / no added sugars. That’s why Supertreats carob bars caught my eye on Instagram, despite being primarily aimed at kids. A healthier chocolate bar alternative? Erm, although I’m an adult (no shit, Sherlock)…hello!
Let’s take a look at some of the benefits of these Supertreats carob bars:
- No refined sugar
- No theobromine or caffeine (stimulants)
- Rich in natural vitamins and minerals
- More calcium per bar than in a 100ml glass of milk
- Sustained, slow-release energy
- 100% natural ingredients
- Organic, ethical and sustainable
Available in Silky Milky and Merry Berry flavours, the bars are made from a delicious blend of carob, whole milk and cocoa butter, gently sweetened with heavenly coconut blossom nectar. I’ve tried a carob-based product before and was a little put off by the intense malty flavour, but I was surprised by how smooth, milky and delicious both bars were. You’d never guess it wasn’t a standard chocolate bar!
The only thing to bear in mind is that although these bars are a more nutritious option if you really need a chocolate fix, they still pack in the calories so still treat them as…well, a treat. Just because they are ‘healthier’ that doesn’t mean you can eat loads in one go – contrary to belief! Next time my sweet tooth is crying out, I’ll definitely be reaching for one of these (not so) bad boys.
On that note…Here’s a little recipe I used the Silky Milky bars in. Enjoy!
For the donuts –
- 2 overripe bananas
- 1 egg (I used The Happy Egg)
- 3 tablespoons coconut oil, melted (I used Lucy Bee)
- 1 teaspoon vanilla extract
- 2-3 tablespoons almond milk
- 2 tablespoons maple syrup
- 1 cup buckwheat flour
- 2 scoops vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅓ cup coconut sugar (I used The Coconut Company)
For the carob topping:
- 2 tablespoons coconut oil
- 2 x 40g bars Supertreats Silky Milky carob bars
- Cacao nibs, to decorate (I used Kaizen Living)
- Preheat the oven to 180 degrees C and lightly grease a 6-pan non-stick donut tin.
- Place the bananas, egg, melted coconut oil, vanilla, almond milk and maple syrup in a blender and whizz up until smooth (my Nutri Ninja Auto iQ does the trick!). Set aside.
- Mix together the flour, protein powder, baking powder, cinnamon and coconut sugar in a bowl.
- Pour in the banana mixture and stir well to create a smooth batter.
- Divide this between your donut tins, leaving a gap where the hole is. Now bake for about 15 minutes until risen and cooked through. Leave to cool.
- Make the chocolate topping by breaking up the carob bar and placing in a small pan with the coconut oil. Gently melt, then remove from the heat and spread over each of the cooled donuts, then sprinkle with cacao nibs. Leave to allow the carob topping to harden, then enjoy!
Keep in the fridge in an airtight container for up to 2 days.