This post may contain affiliate links. Please read my disclosure policy.
Don't be left out when others are eating chocolate! This AIP dessert is quick to make using carob and will satisfy your sweet tooth.
A Delicious AIP Dessert
If you're on some stage of the AIP Diet (Autoimmune Paleo Protocol, chocolate either hasn't made it back in your diet or causes some issues.
This is where carob is awesome. I came up with this AIP dessert recipe to enjoy when everyone else is eating chocolate.
Whether you make this for a holiday like Halloween, Christmas, or Valentine's Day, or Easter, or if it's just a fun dessert for you, it only takes minutes to make.
You can use any number of toppings, it's really up to what you can eat within your dietary constraints. In this picture below I have (from left to right):
- Fleur de Sel Sea Salt
- Shredded Coconut
- Chopped dried Mango
- Plain Carob with no toppings
Other Posts You Might Like
Tigernut Butter Stuffed Dates (AIP, Paleo)
Ginger Baked Pears (AIP, Paleo)
“Chocolate” Orange Truffles (AIP, Paleo)
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Carob Covered Apple Recipe
If you make these carob-covered apples, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!
Carob Covered Apples (Paleo, AIP, Dairy-free)
- 1 apple, cored and cut into approx 8 slices
- 2 cups water
- 1 tbsp lemon juice
- 2 cups unsweetened coconut flakes
- 2 tbsp coconut oil, melted
- 1 pinch sea salt
- 2 tbsp carob powder ((or cocoa powder if you can do it) )
- 1 tbsp maple syrup
- Toppings like shredded coconut, sea salt, raisins, chopped dried fruit
- Place the cut apples in a solution of 1 tbs lemon juice and 2 cups water to prevent browning.
- Put your desired toppings into separate bowls and set aside.
- Put the coconut flakes, coconut oil, and salt into a food processor or blender and process until smooth. (At this point you have coconut butter. Yes, you could use coconut butter instead of this step, but I find this much easier and cheaper than trying to melt vast quantities of coconut butter.)
- Mix in the carob powder and maple syrup.
- Remove the apples from the lemon solution and then dip the ends of the apples into the mixture to cover. You will most likely have to pat the mixture down on the apples for it to stay. Now dip the apples in the topping of your choice and turn to cover. Place the finished apples on a cookie sheet covered in parchment paper.
- These should be refrigerated after coating to harden up a bit and to store until serving. Unless of course you cannot wait and just need to eat them immediately. Don’t worry, I won’t judge.
You May Also Like:
This recipe has been added to Paleo AIP Recipe Roundtable #49 on Phoenix Helix (check this out for more great AIP recipes!!)
I never leave comments, but I’m leaving this because these were incredibly easy and was the perfect fix to my sweet tooth I was having…. I used coconut butter because it was easier for me, but OMG, these were freaking delicious.
Oh I’m so glad you enjoyed it!
Can you substitute coconut flour for the coconut flakes?
You could, but I’m not sure it would taste that good as coconut flour is pretty dry, especially in a raw application like this. The flakes/shredded coconut are definitely tastier.
Good post. I learn something totally new and challenging
on blogs I stumbleupon everyday. It’s always helpful to read
through content from other authors and practice something from their websites.