These moist, delicious, high-protein gluten-free, sugar-free bars are made with almond flour, carob powder, and a touch of cinnamon. They are sweetened only with mashed banana and liquid stevia. Carob powder is naturally sweet unlike cocoa powder which is very bitter. This means that you do not need to add massive amounts of sweetener as you need to with cocoa powder. Carob is also a decent source of protein and high in calcium. Although carob doesn't taste like chocolate, it does have a sweet, nutty, molasses-like flavor that adds depth and a unique taste to your baked goods.
If you would like to replace the carob in this recipe with cocoa powder then I suggest either increasing the liquid stevia or consider adding about 1/4 cup of coconut sugar to the recipe. I use blanched almond flour in this recipe which is very different from the almond flour you find in most health food stores. It can only be ordered online and can't be substituted with other ingredients. I know many people who are gluten-free already use this flour. It is perfect for grain-free cooking and also adds tenderness, flavor, and nutrition to grain-based gluten-free baking.
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