Carob Gram Flour Cheesecake

FavoriteLoadingAdd to Favorites

Carob Gram Flour tart. This three-layered cheesecake is unique taste flavors. Good things in life take a little more time, such as this dessert. Each layer needs different ingredients, and two layers need to cool down slightly before you pour the next layer.

This cheesecake with carob and gram flour always turns out super delicious. Many health benefits can be obtained by including carob in your diet. For example, carob is significant for persons with high blood pressure because it is naturally high in fiber and has no caffeine. It’s also an excellent dietary addition or chocolate substitute for folks trying to lose weight because of its low-fat content. 

Carob is used as a chocolate alternative and also offers significant health benefits. In the southern parts of Portugal, vast fields of carob trees grow, and many farmers use to feed their horses with carob. Ancient Egyptians used carob as a resinous adhesive in mummification, and both the pods and seeds have been found in Egyptian tombs. Today carob is still eaten in Egypt as a sweetmeat and to make sweet beverages, but the majority of the pods are used in animal feed.

Carob, Gram Flour Cheese cake

Dessert European
By Monisha Shivananada Serves: 8 - 10
Prep Time: 30 mins Cooking Time: 1 hour Total Time: 1 hour 30 mins

Carob, Gram Flour Cheese cake is a three-layered cake that has unique and tempting flavors.


  • Base
  • 1 cup roasted almonds
  • 1 cup walnuts
  • 1 cup raisins
  • 1 cup roasted cashew nuts
  • 1 cup grated coconut
  • First layer
  • 1 cup gram flour
  • 3 cups water
  • 1 cup maple syrup
  • 1 tbsp agar-agar
  • 1 cup rice syrup, rock or dark brown demerara sugar
  • 1 cup grated coconut
  • Second layer
  • 1 cup Carob powder
  • 3 cups of water
  • 1 cup of rice syrup
  • 1 tbsp agar-agar
  • Prune Sauce for garnish
  • 2 cup prunes, pits removed
  • 1/2 cup raisins
  • 1 whole lemon juice
  • 1/2 cup water
  • 1 tbsp carob powder




Place all ingredients for the base into a food processor mixer and process until you have crush all the nuts until a crunchy, slightly smooth thick paste.


Line a 9-inch springform tin with Place a sheet of parchvement paper. on the base of the ring tray.


Over the paper, Sspread the crunchy nut paste evenly over throughout the base of the tin and press in. Chill.ring tray.

First layer


In pot bring 1 cup of water to a boil and add the agar-agar. Allow to dissolve completely.


Add the gram flour to 1 cup of cool water and add to agar-agar mixture. Keep stirring until the mixture comes to a boil.


Add sweetener of your choice, maple or rice syrup, or demerara sugar, mix well. Pour this over the base and chill in the refrigerator till cool and firm.


Once the first layer is firm, sprinkle the grated coconut before you pour the second layer.

Second layer


Boil 1 cup of water and melt the agar-agar until it's completely dissolved.


Add carob powder and dissolve and keep stirring for 10 minutes until the mixture comes to a boil.


Add rice syrup and mix well. Pour over the first layer, and return to the refrigerator to chill until cool and completely set. Unmould from the tin and serve with the prune sauce as a garnish.

Prune Sauce


Place all ingredients in a blender and liquefy until it forms a smooth paste. Use as a garnish on top of the tart.

You Might Also Like

No Comments

Leave a Reply

This site is protected by reCaptcha and the Google Privacy Policy and Terms of Service apply.