The current study aimed to utilize carob pulp powder (due to its nutritional and healthy values) through substitution in various amounts (25, 50, and 75 %) in cocoa milk, brownies and chocolate cake as a cocoa replacer. Studying the impact of carob seed powder substitutions as a coffee replacer was also carried out. Sensory properties of all application were performed. In the present study the proximate chemical composition of Carob pods and seeds were analyzed for moisture, ash, fat, protein, carbohydrate and determination of tannins in pulp and seeds of carob. The most acceptable roasted carob powder was obtained by roasting kibbled carob at 150°C for 60 min.  Carob pod powder contained high levels of carbohydrate (68.54± 0.31) appreciable amount of protein (6.83± 0.12), and low level of fat (0.24± 0.04) .They also contains appreciable amounts of minerals (mg/100g) such as phosphorus: (2255.21), potassium (8637.64) calcium (2123.00), selenium (1757. 80), iron (381. 80), zinc (24, 61). Carob pods and seeds contain 19.5 mg and 40 (mg of Gallic acid/ mg dry weight) of total polyphenols, respectively. Carob seeds contain higher percentages of protein (10.40± 0.20), fiber (76±0.05) and fat (1.67±0.05) as compared to pods, whereas pods contained higher percentages of carbohydrate than seeds. Sugars and amino acid composition were also determined. The carob pods powder was used because it possesses the advantage being free from caffeine and theobromine.