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carob pods and carob spread

Carob Butter

An easy dessert spread that's just as tasty as any cookie butter but with healthier ingredients!
Servings 4


  • 2 (7 oz.) Packages Melissa's Carob broken into pieces
  • 1/4 cup coconut oil
  • 1 cup Cashews
  • 1/2 cup Sunflower seeds
  • 1/2 cup hemp seeds
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Granulated Sugar
  • 3 tablespoons honey
  • 1/2 teaspoon pure vanilla extract


  • Preheat the oven to 350ºF.
  • Place the carob in a blender or food processor and spin until finely chopped. If needed, you can also process further in a spice grinder. Pass the carob through a mesh strainer into a bowl to remove any large fragments. You should have about 1 cup of carob powder. Mix in the coconut oil and set aside.
  • Place the cashews and sunflower seeds on a cookie sheet and toast in the preheated oven for 15 minutes. Remove from the oven and let cool.
  • Once cooled, place the nuts and seeds into a food processor and coarsely chop. Add the hemp seed and the sugar and process to a fine meal, scraping down the sides as you go. Add the rest of the ingredients and mix until it forms a ball. Use warm or store in the refrigerator. Spread on apple slices, toast, veggie crudite, etc. Makes 3 1/2-4 cups.


Note: To warm, place in the microwave for about 30 seconds.
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