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AIP Raw Brownie Bites Recipe
Do you want to know the best thing about this AIP raw brownie bites recipe? Because it’s raw, you don’t even have to turn on your oven to cook them!
How to Make AIP Brownies
Many paleo folks agree that dark chocolate is fine in moderation, but what about AIP? Unfortunately, chocolate in all forms (including dark chocolate) is not considered to be autoimmune-friendly.
Now that I dropped that bomb on you, you must be wondering how brownies are possible without their quintessential ingredient.
A couple of soon-to-be revealed ingredients make these delicious treats safe for autoimmune protocol.
Dates step in as the main ingredient in these brownies. They add sweetness and a delightful chewy texture.
Carob powder is added to give these brownies their chocolatey taste without the actual chocolate.
Carob vs. Cacao
Carob powder comes from the pod of the carob tree. It’s a decent source of nutrients, and contains vitamins A and B, potassium, magnesium, calcium, and iron.
Unlike chocolate, carob does not have caffeine, which can increase cortisol. Cacao powder or chocolate typically also contain sugar that you want to avoid on AIP.
From a taste perspective, there are some other important considerations. Carob is milder than chocolate, so you do not get the intense richness that many forms of chocolate have to offer.
It’s still good, but it’s a much more subtle taste than what you may be used to.
Why Can’t You Just Eat Chocolate?
The biggest reason is that chocolate – even dark chocolate – contains sugar and other ingredients that aren’t paleo.
Chocolate is also high in phytic acid, which can stop you from absorbing nutrients. Big bummer on AIP.
As I mentioned before, chocolate also has caffeine, which you want to avoid.
You can take a deeper dive into chocolate on AIP here, and learn more about using carob powder to satisfy your chocolate cravings.
- Place the dates, carob powder, and melted coconut oil into a mini food processor and blitz until completely combined. Scrape the mass out onto a tray lined with parchment paper and use the back of a metal spoon to flatten the mixture into a large, compact square approx. 3/4-inch high.
- Scatter over the shredded coconut and use clean hands to ‘press’ the coconut gently onto the surface.
- Place the tray into the fridge for about 20 minutes, then slice into small 1-inch squares.
- Store covered in the fridge.
All nutritional data are estimated and based on per serving amounts.
- Calories: 70
- Sugar: 12 g
- Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 0 g