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 (read more about autoimmunity and chocolate here), 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.
When I am Italy (where it’s really easy to find), I like to buy 99% dark chocolate. But a guiltless treat I love to make to switch up the chocolate taste or during those periods I am following the Autoimmune Protocol (AIP) diet, is definitely Carob Chocolate.
The recipe I am about to share with you is the same one I used to create the “carob chocolate” sprinkled over the delicious AIP Tiramisu you see in the photo, a true bomb made without grains, sugar, dairy, eggs not coffee (and totally compliant to the Autoimmune Protocol).
You find this beauty in my Paleo AIP Italian Cookbook, together with other 80+ Italian dishes remade in their AIP version and a FREE bonus: “The 10 Step Guide to Saving Time in the Kitchen on the Paleo AIP”
Back to how to make carob chocolate now!
As you will see in the recipe box, the procedure is fairly quick and easy. Just make sure you let your “chocolate bark” stored in the freezer as it’s doesn’t harden as well as traditional chocolate.
As per the toppings, you can either leave your carob chocolate plain, or sprinkle it with your favorite add ons. For a nut free option, I added delicious tigernut flakes and juicy golden raisins… and it turned out so mouthwatering I couldn’t stay away from the fridge!!
How to Make Carob Chocolate
- 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.
I hope you loved this recipe and I can’t wait to hear your feedback so please, leave a comment below and don’t forget to share this post on your Pinterest and Facebook!!