How to Make Carob Chocolate (AIP & Paleo)
10 min Prep
Hello beautiful people! Today I have a fun post for you about how to make Carob Chocolate, a delicious paleo and AIP alternative to regular chocolate that will leave you satisfied and feel like you cheated.
For all those who are intolerant to seeds (yes, cacao is a seed) or that are following the Autoimmune Protocol (AIP) and need to eliminate chocolate for a little while, this recipe is a real live savior!!
…Because when that chocolate craving calls, we all know it can be pretty bad!! ;) Also, whether you can have cacao or not, switching up the flavors is always fun!
While pure dark chocolate can be considered as a healthy indulgence (cacao is full of flavonoids, which act as natural antioxidants), most of the bars you find at the store combine cacao with sugar, dairy, soy lecithin, various additives, and preservatives.
Place the carob powder and cinnamon in a small bowl, add in the coconut milk little by little, mixing well until creamy. Then blend in the honey.
Melt the coconut oil over very low heat. Remove from heat and stir it in carob cream mix.
Pour your “melted chocolate” over a flat surface lined with a sheet of parchment paper and spread evenly with a spatula. You can make it as thin as you like.
While the carob chocolate is still soft, sprinkle the tigernut flakes and raisins on top.
Place in the freezer until solid, then cut into chunks and enjoy!
NOTE: Since carob chocolate melts quickly, always leave it stored in the freezer.
Serving Size 25.5 g
|Amount Per Serving|
|Calories 114.5 cals||6%|
|% Daily Value*|
|Kilojoules 481.3 kJ||6%|
|Fat 8 g||12%|
|Sodium 20.1 mg||1%|
|Carbohydrate 11 g||4%|
|Protein 0.5 g||1%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|