A good alternative is this aromatic, naturally sweet cocoa substitute. Particularly suitable for allergists. It is distinguished by its sweet, caramel-like malt flavor and its purity. Free from caffeine and theobromine as well as gluten and lactose free. Carob is extracted from the roasted and ground shoots of the carob tree, which grows around the Mediterranean Sea. Preparation: Carob has a variety of applications, eg for drinks (1-2 teaspoons per 200 ml glass), cake, biscuits, confectionery, ice cream, etc.