Carob Gram Flour Cheesecake

Carob Gram Flour Tart. This three-layered cheesecake features a unique blend of flavors. Good things in life take a little extra time, and this dessert is no exception. Each layer has distinct ingredients, and the first two layers benefit from a slight cooling before adding the next.

Why Carob? A Nutrient-Packed Chocolate Alternative
This tart, made with carob and gram flour, always turns out deliciously smooth and satisfying. Incorporating carob into your diet comes with numerous health benefits:

✔ High in fiber and caffeine-free, making it ideal for those with high blood pressure.
✔ Low in fat, making it a great choice for weight management.
✔ Naturally sweet, reducing the need for added sugars.

Historically, Ancient Egyptians recognized its value, using carob as a resinous adhesive in mummification. Archaeological findings have revealed carob pods and seeds in Egyptian tombs, highlighting its significance in early civilizations. Today, carob remains a staple in Egyptian cuisine, enjoyed as a sweetmeat and in sweet beverages, though most of the pods are now used for animal feed.

A Dessert with History and Purpose
This Carob Gram Flour Tart is more than just a dessert—it’s a blend of tradition, nutrition, and indulgence. Whether you’re drawn to its health benefits, its deep, earthy flavor, or its fascinating history, this treat is worth every step of preparation.

Enjoy the rich, wholesome flavors of this naturally sweet, caffeine-free tart, and savor a slice of culinary history.

Print Recipe

Carob Gram Flour Cheesecake

Dessert – European

By Monisha Shivananada – Serves: 8

Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

Carob Gram Flour Cheesecake is a three-layered dessert with unique and enticing flavors.

Ingredients

• 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 tablespoon agar-agar
• 1 cup rice syrup or dark brown demerara sugar
• 1 cup grated coconut
• Second layer:
• 1 cup carob powder
• 3 cups water
• 1 cup rice syrup
• 1 tablespoon agar-agar
• Prune Sauce for garnish:
• 2 cups prunes, pits removed
• 1/2 cup raisins
• 1 lemon, juiced
• 1/2 cup water
• 1 tablespoon carob powder

Instructions

Base:

1

Place all base ingredients in a food processor and blend until the nuts are crushed into a crunchy yet slightly smooth thick paste.

2

Line a 9-inch springform tin with a sheet of parchment paper at the base.

3

Spread the crunchy nut paste evenly over the paper, pressing it firmly into the tin. Chill the base in the refrigerator.

First layer:

4

In a pot, bring 1 cup of water to a boil and add the agar-agar; allow it to dissolve completely.

5

In a separate bowl, mix the gram flour with 1 cup of cold water, then add this mixture to the agar-agar solution. Stir continuously until it reaches a boil.

6

Stir in your preferred sweetener (maple syrup, rice syrup, or demerara sugar) until well combined. Pour over the base and chill in the refrigerator until cool and firm.

7

Once firm, sprinkle grated coconut evenly over the first layer before adding the next.

Second layer:

8

Bring 1 cup of water to a boil and dissolve the agar-agar completely.

9

Stir in the carob powder and continue stirring for 10 minutes until the mixture boils.

10

Mix in the rice syrup thoroughly, then pour over the first layer. Return the cheesecake to the refrigerator to chill until fully set. Once set, unmold and serve with the prune sauce garnish.

Prune Sauce:

11

Combine all prune sauce ingredients in a blender and blend until smooth. Drizzle over the tart as a garnish.

Nutrition

• 350.0 Calories
• 45.0g Carbohydrates
• 0.0mg Cholesterol
• 20.0g Fat
• 5.0g Fiber
• 8.0g Protein
• 150.0mg Sodium
• 0.0g Trans fat