Paleo AIP Chocolate Chips
These tiny little morsels are perfect for your baking needs while you're on the paleo autoimmune protocol
Equipment
- Silicone chocolate chip mold (see link above)
- Refillable dropper
- Sauce pan
- Whisk
Ingredients
- 1/4 cup carob powder
- 1 cup coconut butter
- 2 tbsp coconut oil
- 1 tbsp maple syrup optional
Instructions
- 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