carob

[Deanna]

I used to work in a restaurant that made a carob cake. The trick is to NOT think of it as a chocolate replacement. Carob could never stand up to chocolate. If you take it for what it is, it stands a chance. The cake was very moist, which helped, and so did the whip cream frosting.

[AutumnBreez]

Not speaking about cocoa but a different bean called cacao bean. Delicious cacao <sounds like cowcow> blend powder in almond milk with pitted dates if you have them.
It is soooooo like cocoa bean, same family- and is good for you! ..I learned this when I ate a 100% raw diet, which I don't do anymore because of the risks of Vit b12 deficiency. But learned a great deal from raw food diet to incorporate with proteins as chicken and fish (GL way of life along with fresh raw foods)

[snapdragen]

Cacao is the bean used to make chocolate.

http://en.wikipedia.org/wiki/Cacao

[KnottedYet]

I like carob. When I have carob, though, I don't think of it as a chocolate replacement. I think of it as carob, with it's own unique taste and texture and nuances.

(now I want some!)

But hey, I eat spam, too. So, YMMV.