Sometimes I just need chocolate. I know you hear me!
It’s not often, and being back on the Autoimmune Protocol diet means raw cacao is out of the picture, but luckily for me, I love carob with its brown, powdery slightly toasty flavour. It hits the spot.
My only tip for this recipe – make sure the melted oil has cooled down before you add the carob! It may look like raw cacao, however carob just doesn’t mix the same and if you add at the beginning or while the oil is still hot, it’s gonna separate. Trust me!
The other thing I love about this fudge – it’s full of good fats – which means it will not only satisfy that sweet craving, but will also help keep your blood sugar levels balanced.
So without further ado . . .
AIP Carob Fudge
Makes approx. 12 pieces
8 tbsp coconut butter | 1 tbsp raw honey | 1 tbsp coconut oil | ¼ cup coconut cream (the cream at the top of full fat coconut milk) | 1 tbsp roasted carob powder | Pinch of sea salt
Place all the ingredients (except the carob) in a saucepan and warm up slowly over medium heat. When melted and mixed well, allow to cool before whisking in the carob powder and a pinch of salt (if you do this step while the oil is hot, the carob will separate!) This is the perfect time to taste and adjust your chocolate/sweetness ratio. Pour into your favourite silicon moulds or a small 3.5 x 6 inches loaf pan and refrigerate for at least 6 hours before cutting into small cubes.