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
Preparation
time:
00:10
Cooking
time:
00:00
No. of
servings:
10 squares
- 3 tbsp Carob Powder
- 1 1/2 tbsp Coconut Milk
- 1 tsp Cinnamon
- 1 tsp Honey
- 2 tbsp Coconut Oil
- 1/2 tbsp Golden Raisins
- 1/2 tbsp Tigernut Flakes
- 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!!
Ciao, Ambra
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29 Comments
do you use the dried carob seed or the green oneto make the chocalate
Hi Wain, I use ground carob powder. It’s the third item you find listed on my Shop Page https://littlebitesofbeauty.com/shop/
Yum! This also inspires me to want to make carob covered raisins! A fun snack to have out of the freezer, I bet! Thanks for satisfying my sweet tooth.
Tami, that sounds like a great idea! What a fun snack that should be!! Let me know how it comes out!!
Hi! This recipe looks amazing!! I’m having trouble though. I’ve tried three times and my mixture is clumpy instead of smooth and the oil separates… any suggestions?
Hey Mandy, thanks so much for the feedback! Try to add the coconut milk one drop at the time and before you even get to that, make sure that the carob powder you use is not lumpy. You can even pass it through a sieve to make sure it’s a fine powder.
Let me know if this helped!!
Hi there,
I’m also having difficulty with the carob clumping/seizing and have followed the directions. Any suggestions?
Hi Lauren, the secret is adding the liquid a few drops at the time and press with the bottom of the spoon as you are mixing in order to break down any clumps. Hope this helped and that you can enjoy your AIP chocolate 🙂
Ambra
I first melted the oil in bowl and then added dry ingredients. Whisked. No lumps.
Great!! Thanks so much for the feedback Alicia!!
🙂 your recipe is easy peasy and delicius. And has open doors for different variations of additional ingredients.The final product has good hard texture when taken out from freezer. Feels like real chocolate. Thank you!
Hi there,
I’m also having difficulty with the carob clumping/seizing and have followed the directions. Any suggestions?
Hi Lauren, the secret is adding the liquid a few drops at the time and press with the bottom of the spoon as you are mixing in order to break down any clumps. Hope this helped and that you can enjoy your AIP chocolate 🙂
Ambra
I first melted the oil in bowl and then added dry ingredients. Whisked. No lumps.
Guys! Use one tsp of grinded roasted dandelion root with two tbsp of carob powder. Makes it more bitter, chocolatey. When I ate chocolate I loved those with the highest cocoa content. Hence bitter, less sweet, rich in flavour. I dont think there is need for honey or raisins. It makes it uneccessary sweet. Carob has enough sweetnest on its own. Unlees you going for “milk chocolate” Just my opinion. 🙂
Thanks for suggesting this replacement Alicia. I like the idea 🙂 And I agree with the sweetness, I add a bit of sweetener in my recipes because people always ask me for a sweeter taste but I never really it in mine 😉
it tastes really nice with dandelion. I use it as coffee replacement, very good, bitter.
Thanks again dear Alicia, I want to try it too next time!!
Guys! Use one tsp of grinded roasted dandelion root with two tbsp of carob powder. Makes it more bitter, chocolatey. When I ate chocolate I loved those with the highest cocoa content. Hence bitter, less sweet, rich in flavour. I dont think there is need for honey or raisins. It makes it uneccessary sweet. Carob has enough sweetnest on its own. Unlees you going for “milk chocolate” Just my opinion. 🙂
Great idea Alice, thanks so much for sharing this alternative. I want to try it too!!
I absolutely love the taste! In my opinion it’s better than “normal” chocolate. Thank you for this great recipe!
I am so glad you liked it Pika! Thanks so much for sending over your feedback and have a wonderful Sunday!
Does it melt in room temperature?
Yes, it gets kinda “melty” when out of the fridge, so it’s better to keep it cold
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