Our Special Price $6.70 RRP$6.90
With Coconut Sugar!
Loving Earth's Raw Organic In Conversion Carob Bar is naturally sweetened using only single origin carob (25%). This bar is a deliciously creamy, healthy treat, which contains no added sugar or dairy.
Nutrition Information
Serving Size 20g
|
|
Per Serve |
Per 100g |
|
Energy |
560kj |
2800kj |
|
Protein |
1.0g |
5.1g |
|
Fat-total |
12.4g |
62.0g |
|
- saturated |
7.4g |
36.8g |
|
Carbohydrate-total |
4.2g |
20.8g |
|
- sugars |
2.9g |
14.6g |
|
Sodium |
9mg |
47mg |
Certified Organic Carob Raw Chocolate (100g) by Loving Earth
What is it?
Using Australian Raw Carob, Raw Cashews, pure Coconut and Cacao Butter we have created a truly unique, creamy raw carob experience. Unlike conventional roasted carob, our raw carob is dried naturally at low temperatures (below 40°C). This process preserves the nutritional qualities and gives it a sweet, one-of-a-kind flavour. With no added sugar or dairy, this is the revolutionised Raw Carob Bar!
Carob trees, which have the Latin name Ceratonia siliqua, have been widely cultivated for their fruit. These edible pods of the Carob tree are actually legumes and have a distinctly sweet flavour.
The earliest recorded uses for carob dates back 4000 years to Egypt and Greece, where the plant was cultivated as a source of food and as a natural sweetener.
Today, our raw carob powder has been sourced from a sustainably farmed, in conversion to organic orchard in South Australia, near Burra.
Packaging:
Every Loving Earth chocolate bar comes to you in a plant-based inner wrapper to maximise freshness and extend shelf life. These wrappers are not made of plastic and are compostable.
The boxes which contain our wrapped chocolate bars are made from 80% recycled post-consumer cardboard and are printed with vegetable inks.
Health Benefits:
Carob -
Carob is naturally sweet, so we have not added any additional sugar to this carob bar. In addition, the carob bar does not contain any theobromine (a bitter alkaloid) or caffeine. It is also dairy free and thus, is suitable for vegans.
Traditionally, carob has been used to ease indigestion, relieve irritation in the gut and also in the treatment of coughs.
Cacao Butter -
Raw cacao is a source of magnesium, which is an important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus.
Cashews -
Cashews have a lower fat content than other nuts and approximately 75% of their fat is unsaturated fatty acids, with about 75% of this unsaturated fatty acid being oleic acid - the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels.
Evaporated Coconut Nectar -
Our Evaporated Coconut Nectar is unfiltered and preservative free. It has a low Glycemic Index (GI) of 35. By comparison, most honeys are GI 55 and cane sugars are GI 68.
The Glycemic Index provides a ranking for carbohydrates according to the extent to which they raise blood sugar levels after eating. Foods with a low GI (less than 40), produce gradual rises in blood sugar and insulin levels, avoiding the sugar “highs” and “lows” that we experience when consuming foods with high GIs.
Evaporated Coconut Nectar also has a nutritional and mineral content that is richer than all other commercially available sweeteners. When compared to brown sugar, Evaporated Coconut Nectar has twice the iron, four times the magnesium and over 10 times the amount of zinc.
Coconut -
Almost half of the Coconut’s fatty acid profile consists of lauric acid. Apart from being associated with anti-microbial, anti-fungal and anti-viral properties, studies have found lauric acid increases good cholesterol in the body.
Growing & Processing:
Carob -
The carob that we have used in our delicious bar is from Michael and Jam Jolley’s 'in conversion to organic' orchard in South Australia. Michael and Jam started their carob orchard based on their passion for gardening and carob trees.
In 2000, Michael and Jam, decided to purchase a 76 acre block of land located in Booborowie, near Burra. Over the last 14 years, they have planted every single carob tree in the orchard themselves, choosing trees based on the flavour and quality of their fruit. Nowadays, their orchard has approximately 6000 carob trees across seven different species such as Casuda, Clifford, Sfax, Santa-Fa, Irlam, Tyleria and Waite.
The Jolley’s orchard is in conversion to organic and uses sustainable farming practices so that no pesticides or insecticides are used. Michael and Jam's philosophy is that natural, healthy trees produces the best tasting carob.
Today, the Jolley’s have installed their own harvesting, kibbling, milling and packing equipment so that they are able to monitor the entire process on their property. This helps to prevent any carob cross contamination so that the carob we get from the Jolley’s is pure, simple and high in quality.
Processing
The carob powder we source is minimally processed; first the pods are harvested annually when the flowers blossom, in the early autumn months. The pods are ripe and ready to pick once they change from a green to a dark brown colour. They are then allowed to dry naturally at low temperatures, before being ground into a powder form that we use in our carob bars.
Cacao -
Satipo is a region that sits at the edge of the Amazon basin at the base of the Andes mountain range. In this area we work with four small producer groups that are grouped under the umbrella association of cacao producers of Satipo that consists of 164 families in total. This Criollo cacao is shade grown under multi-story canopies that include fruit trees such as avocado, mango, coconut and papaya which all lend their distinctive nuances to the fine multi-floral flavor of this exquisite cacao.
There are three main varieties of the cacao plant; the Forastero, Criollo and Trinitario. The cacao beans that we have sourced from Satipo are of the Criollo variety, which are the rarest of the three types of beans and are highly regarded for their delicate and complex flavours.
Cacao pods are harvested from the trees and cracked open. The beans are then taken out and fermented. The level of fermentation affects the flavour; we do a low fermentation at approximately 45 °C. At this lower temperature, the structure of the nutrients is preserved.
The main thing that Loving Earth does differently to other chocolate makers is that we don't roast the raw cacao beans before we process them. The standard procedure in the chocolate industry is to roast raw cacao to create cocoa, which has a lower nutritional content. This method also removes some of the antioxidants contained within. At Loving Earth, we wash our raw cacao beans with a citric-based organic disinfectant to remove the microbiological matter, whilst preserving the nutrient and antioxidant properties.
Afterwards, the beans are dried in large commercial dehydrators at controlled temperatures, before being winnowed into nibs, whereby the skin is removed.
The nibs are ground and pressed to create the Raw Cacao Powder and Raw Cacao Butter.
This process also yields three other by-products - Raw Cacao Nibs, Raw Cacao Beans and Raw Cacao Liquor.
This highly efficient process allows us to extract the five basic materials we need to create our Loving Earth chocolate, all from a single origin in Peru. By sourcing our cacao products from this one community, we are supporting Satipo’s agricultural industry as well as the development of their indigenous community.
