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Recipe: Low-Glycemic Carob Brownies

By Ritamarie Loscalzo


doctorritamarie-carobbrowniesThis recipe is quick and easy to make, and doesn’t need any soaking or dehydrating. One of my team likes to make some extra and keep it in the freezer, so she knows she has a healthy sweet snack at hand.




  • 2 cups almonds, ground to a powder
  • 1/4 teaspoon sea salt
  • 1/4 cup chia seeds, ground
  • 1/4 cup raw carob powder
  • 2 tablespoons ground butternut squash
  • 20 – 22 drops Sweet Leaf Whole Leaf Stevia Concentrate
  • 1 teaspoon vanilla extract



1. Process almonds, salt, chia seeds, and carob powder in a food processor until thoroughly combined.

2. Add the squash, stevia, and vanilla extract.

3. Pulse a few times, and then process the mixture until it begins to stick together like a dough.

4. Press the mixture into a parchment paper-lined 6-inch square pan, and refrigerate for at least 2 hours.

5. Remove the brownies from the pan by pulling the parchment paper up.

6. Slice and enjoy.


TIP: When adding the stevia drops, start with the smaller amount, mix, and taste. Add more, one drop at a time, if more sweetness is desired.

What types of foods do you like to make for snacks?  Do you eat snacks or desserts?  Tell us in the comments below.

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  1. Esther on August 28, 2015 at 7:33 am

    Do you have the nutritional breakdown of this recipe?
    What substitutions would you recommend if I react to squash, zucchini and almonds?

    • Lynn Johnson on August 29, 2015 at 1:27 pm

      Hi, Esther,

      There are a number of sites where you can enter a recipe and find the nutritional data, such as http://nutritiondata.self.com/help/myrecipes-help

      From what I could see, here are the Nutrition Facts:
      Serving Size 119 g
      Amount Per Serving
      Calories 560
      Calories from Fat 428
      % Daily Value*
      Total Fat 47.5g
      Saturated Fat 3.6g
      Trans Fat 0.0g
      Cholesterol 0mg
      Sodium 236mg
      Potassium 730mg
      Total Carbohydrates 21.6g
      Dietary Fiber 12.1g
      Sugars 4.5g
      Protein 20.2g
      Vitamin A 19% • Vitamin C 3%
      Calcium 26% • Iron 20%
      * Based on a 2000 calorie diet

      No cholesterol
      Low in sodium
      Low in sugar
      High in manganese
      High in magnesium
      High in vitamin E

      For the squash, you could possibly substitute sweet potato if your blood sugar handles it. For the almonds, you could try walnuts, hazelnuts, pistachios, or any other nut or seed that you don’t react to.

  2. Recipe: Superfood Brownies • Vibrant Living Blog on January 22, 2016 at 12:37 pm

    […] everyone loves it when I bring it to parties. I am also including instructions on how to make it low-glycemic in case your blood sugar is sensitive to […]

  3. Marie Fullerton on August 11, 2016 at 8:31 am

    In you Carob Brownie recipe, Did you cook the squash before grinding it or just chop it small from raw and pulse it in a processor?

    • Lynn Johnson on August 13, 2016 at 1:12 am

      Hi, Marie, You process the squash in its raw form.

      I hope you enjoy it! I found it quite delightful.

      Please share with us your experience.

      Lynn DeBuhr Johnson
      Dr. Ritamarie Programs
      Institute of Nutritional Endocrinology

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