The other day, one of my clients asked me what chocolate chips I recommended for people on the paleo autoimmune protocol. G’uhhhhh… I searched the internet for some paleo AIP chocolate chips, only to find there really aren’t any available. You can snag carob chips online, but they have soy lecithin and other potentially inflammatory ingredients.
On the paleo autoimmune protocol, we avoid refined sugars, soy, and food additives to focus on healing our gut. That means it can be really hard to find delicious treats like autoimmune paleo chocolate chips. I decided to make this little recipe for my client and anyone else who might be missing these tiny little morsels. Paleo AIP chocolate chips are actually really, really yummy.
They’ll be delicious in autoimmune desserts and perfect for a little treat. The best part? They’re made with healthy fat like coconut butter and coconut oil! The sugar is optional (I prefer them without) because carob powder is sweet on its own.
Here are the two things you’ll need to buy in order to make your own AIP chocolate chips at home:
Little chocolate chip molds (you can also make chocolate chunks instead without a mold)
Little liquid droppers (these are also great for making AIP gummy bears!)
You can also totally skip buying a chocolate chip mold and make your own little AIP chocolate chunks. I do that by pouring the chocolate mixture onto parchment paper and sticking it in the freezer on a baking sheet. Then, break the chocolate into tiny chunks!
The recipe makes approximately 1 cup of AIP chocolate chips + 1 cup of chocolate chunks. If you prefer to only make AIP chocolate chips, you’ll need to do it in batches or buy two sets of chocolate chip molds.
Other recipes you may like:
Butternut Squash Soup with Bacon Bits
Paleo AIP Chocolate Chips
These tiny little morsels are perfect for your baking needs while you’re on the paleo autoimmune protocol
- 1/4 cup carob powder
- 1 cup coconut butter
- 2 tbsp coconut oil
- 1 tbsp maple syrup (optional)
Place a sauce pan over low heat and add in the coconut butter and coconut oil
Once melted, add in the carob powder and maple syrup and whisk to combine
If the coconut mixture is too thick to stir, add 1/2 tsp of coconut oil at a time until it becomes an easily stirable liquid
Using a dropper, carefully place the mixture into the chocolate chip mold
Place the chocolate in the freezer for approximately 15 minutes or until solid
Store in the refridgerator in an air tight container until ready to use
Hi Whitney, this recipe looks so good! I have a question: how long will these last in the fridge for? Can I let them hang out for a few weeks, or a month? Thanks!
Hey! I feel like you could store these in the freezer for a year or even longer, if they last that long!
I’m allergic to coconut is there anything else that can be used?!?!
Unfortunately, I haven’t tried making this recipe with an alternative!
Thanks for this recipe! Will the chips hold up to baking in cookies? Or should I add them late in the baking process?
They definitely get melty!
I tried making this in like a chocolate bark form but it turned all pasty while mixing in the carob and syrup. 🙁
Hi Hillary! You likely heated up the coconut butter too much. It needs to be low and slow. If you find that happens, sometimes adding a tad more coconut oil can help to thin it out so you don’t have to toss expensive coconut butter!