Craving chocolate but think you’re out of luck since cocoa is off-limits for the autoimmune protocol? Carob to the rescue! Carob is a tropical pod with a naturally sweet edible pulp, which is roasted and ground for a similar flavor profile as chocolate. Carob is also caffeine free making it a perfect ingredient for a sweet treat any time of day.
These carob brownies by Aleana Haber are deliciously dark and satisfyingly sweet. You should make a batch...like right now. It’s the perfect time!
AIP Carob Brownies
Makes 4 servings | Prep Time 15 minutes | Cook time 21-23 minutes
Fudgey carob brownies that are autoimmune protocol and paleo friendly.
¾ cup frozen blueberries, thawed
½ cup + 2 Tbsp. carob powder
¼ cup softened coconut butter
¼ cup coconut or maple sugar
1 tsp. cream of tartar
1/2 tsp. baking soda
¼ tsp. sea salt
Gelatin egg (recipe in instructions)
Preheat the oven to 350 degrees. Grease an 8x5 inch loaf pan lightly with coconut oil.
Combine all ingredients except the gelatin egg in a high speed blender until smooth.
Prepare the gelatin egg: Whisk together 1 Tbsp. gelatin and 1 Tbsp. tepid water. Vigorously whisk in 2 Tbsp. very hot water until the gelatin has dissolved. Pour gelatin egg into the blender and blend briefly until combined. The batter will look very dark and a bit drier than traditional brownie batters.
Spoon batter into HALF the loaf pan. This creates 4 thicker brownies and are much more delicious than the thinner brownies created if you use the whole loaf pan.
Bake for 21-23 minutes until the top of the brownies have formed a light crust and feel slightly firm.
Let cool at least 15 minutes prior to eating. I really enjoy them cold out of the fridge with a scoop of coconut milk ice cream!
For 100% compliant AIP, use maple sugar in place of the coconut sugar. I do not tolerate maple, so I used coconut. I have not tried this recipe with fresh blueberries, but I don't see why you couldn't. The texture may be slightly different but it will still be delicious. The blueberries add moisture without adding a ton of coconut oil or lard for those of us who do not tolerate high density treats. No blueberry flavor is imparted though. Just be sure to measure the blueberries while frozen because they shrink when thawed!
This recipe was submitted by Aleana Haber from Grazed and Enthused.