![Handmade Carob Chocolate Bars [AIP]](https://i2.wp.com/healingfamilyeats.com/wp-content/uploads/2017/11/Carob-Chocolate-Bars-AIP-1.jpg?resize=683%2C1024 "Handmade Carob Chocolate Bars [AIP]")
Homemade Carob “Chocolate” Bars are THE thing to be making right now. And yes, if you tolerate cocoa powder make that a thing too. If you’re not a fan of carob, I think you’ll find that adding flavourings changes your mind – so give it a go.
Homemade chocolates make incredible gifts for anyone but for someone following the AIP? How exciting would it be to receive a homemade treat that’s not only totally fine to eat – but to know how much you’ve thought of them whilst making this? Priceless!
Bonus issue! Despite looking as though hours have been spent on your chocolatiering, these bars take only a handful of minutes to make!
And if you get at least one of these chocolate bar moulds, your gift will look totally authentic and professional. As well as looking the absolute business – the moulds I used are super easy to turn out, giving you a pristine store-look bar every single time.
Happy making – I’d love to know which one you like the best.
![Handmade Carob Chocolate Bars [AIP]](https://i1.wp.com/healingfamilyeats.com/wp-content/uploads/2017/11/Carob-Chocolate-Bars-AIP.jpg?resize=1024%2C683 "Handmade Carob Chocolate Bars [AIP]")
carob “chocolate” bars – basic recipe
makes 1 bar
Print the recipe here!
1/4 cup warm (not hot) melted coconut oil
1 tsp coconut butter
3 tbsp carob powder
now choose your flavourings
raspberry + rose
1 tbsp crushed freeze dried raspberries
1 tsp rose petals
small pinch fine himalayan pink salt
lime and himalayan pink salt
zest of 2 limes
large pinch lightly crushed coarse himalayan pink salt
orange and lavender
zest of 1 large navel orange
1 tsp lavender blossoms
large pinch lightly crushed coarse himalayan pink salt
Lightly grease your chocolate bar mould with melted coconut oil and place onto a flat baking sheet.
Put the coconut oil into a small bowl, add the coconut butter and stir until melted. Add the carob powder in stages, stirring well to avoid clumping. Next mix in your flavourings.
Pour the mixture into the greased mould. Gently tap the tray on your counter top to get rid of any air pockets and to ensure the mixture fills the entire area. Place the bar into the fridge to harden.
Make sure the bar has completely hardened before attempting to remove it from the mould.
Looking for more gift inspiration? See my Holiday Gift Guide for Autoimmune Protocol Living here.
Can the coconut oil be subbed for anything else?
You could experiment with a small amount of shortening. I’m thinking this one – palm shortening. I haven’t tried it but if you don’t want to use coconut oil it could be worth a shot.
These are fabulous and amazingly easy! They snap like real chocolate bars 🙂 Used only orange zest in first batch, wonderful flavor. Planning on lime zest for my next bar and freeze dried raspberries are on my shopping list. Will update you with other combinations I discover. My very own AIP chocolate bar, thank you!
I’m so pleased you like the treats, I love that they’re totally customizable so yes, please experiment away and let me know your favourites! 🙂
Hi there
Can the coconut butter be substituted? I’m not sure how I can get hold of it and wanted to make these today!
Hi Lizzie, you can leave it out. 🙂
Many thanks!
how to make carob chips that does not melt at room temp?
With chocolate you need to temper it to stop any softening at room temperature. I’m not sure whether you can temper carob though, as I kept my bars in the fridge. I’m sure a google search would help you out. 🙂
Not sweet enough. Id melt some honey on low in a simmer with the coconut oil and a bit of cocoa with the carob
Could I use lactose free milk with this recipe? What could I use as a sweetener instead of honey?
Thankyou 🙂
Hi Gwen, the recipe has been written to be dark so you will change the consistency if you add any other liquid. You could use maple syrup or coconut sugar if you like, instead of honey.
Great photos. Wish I could get mine to look so pretty.
Thanks Michele. As long as it tastes good though, that’s all that matters