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How to Make Carob Chocolate (AIP & Paleo)

How to Make Carob Chocolate (AIP & Paleo)

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!! ūüėČ


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.

AIP Tiramisu from the AIP Italian Cookbook
AIP Tiramisu from the "AIP Italian Cookbook"

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 coffe (and totally compliant to the Autoimmune Protocol).

You find this beauty in my AIP Italian Cookbook, together with other 50 Italian dishes remade in their AIP version

AIP Tiramisu from the AIP Italian Cookbook
AIP Tiramisu from the "AIP Italian Cookbook"

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






No. of

10 squares

  1. 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.
  2. Melt the coconut oil over very low heat. Remove from heat and stir it in carob cream mix.
  3. 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.
  4. While the carob chocolate is still soft, sprinkle the tigernut flakes and raisins on top.
  5. 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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This post was featured in the “Phoenix Helix Roundtable“.

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  • wain September 23, 2017 8:50 pm

    do you use the dried carob seed or the green oneto make the chocalate

  • Tami October 12, 2017 4:48 pm

    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.

    • ambra October 13, 2017 9:35 am

      Tami, that sounds like a great idea! What a fun snack that should be!! Let me know how it comes out!!

  • Mandy February 3, 2018 3:03 pm

    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?

    • ambra February 3, 2018 3:38 pm

      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!!

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