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.
carob “chocolate” bars – basic recipe
makes 1 bar
Print the recipe here!
now choose your flavourings
lime and himalayan pink salt
zest of 2 limes
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.