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Chocolate chips in a measuring cup

Paleo AIP Chocolate Chips

These tiny little morsels are perfect for your baking needs while you're on the paleo autoimmune protocol
Prep Time 1 min
Cook Time 10 mins

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