If you like vanilla, a lot of recipes can be made with vanilla as the flavor, and possibly even vanilla baking disks (don’t know if there are real ones). Does white chocolate agree with you? That might work if so.
Another substitute, if you can do coffee, is instant coffee powder (not grains of the beans) instead of cocoa, in some recipes. Think of tiramisu.
And of course you are getting lots of help with the carob.
Thanks Yaelle! Good suggestions! White chocolate unfortunately is off the list for me. OH yes! the coffee! I have done that in the past, but forgot! Also have used ROMA, a coffee sub in a carob cake brownie.
To add to my challenges, my doc has put me on the ketogenic approach. So can have cream and butter and good stuff like that, but must use lo carb flours like coconut and tapioca. Of course, stevia is my go-to sweetener. Legumes are mostly off the list, but can have minimal peanut butter. Nuts like pecans, macadamias are on my list.
You have gotten my kitchen creative juices flowing! Thanks again!