AIP “Chocolate” Bark Candy (Paleo, Vegan, GF)
This AIP "chocolate" bark candy is the perfect recipe if you’re looking to make a treat as a gift for someone for Christmas or any other holiday. It's of course made with carob rather than chocolate to keep it elimination phase compliant but it has a very mild creamy flavor. It’s super easy and quick to make and it looks so pretty! It is Paleo, Vegan, and gluten-free.
This stuff turned out so good!! Some people are not huge fans of carob as it does have somewhat of a strong taste in larger quantities. I love how this candy bark turned out though because it uses just the right amount of carob so it’s not overpowering. I’d say it tastes like more of a milk chocolate than a dark chocolate and it actually tastes like a Heath bar! It’s awesome.
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A few Simple Ingredients:
Coconut Butter– I like coconut butter a lot because it’s very rich and very solid at room temp, which is handy for making sturdy treats like candy bark. I use Kevala brand, which is organic and really good quality.
Coconut Oil– Coconut oil is used in this as well because, in combination with the coconut butter, it makes for a slightly softer texture than using coconut butter alone.
Carob Powder– Carob powder aka carob flour is a great cocoa alternative when you’re on the AIP diet. As mentioned above, it has a slightly different taste from cocoa/chocolate but overall tastes pretty chocolaty. It comes from dried roasted carob tree pods and it’s high in calcium, fiber, and antioxidants. I use Terrasoul brand and love it. I went easy on the carob in order to add just enough chocolaty goodness without overdoing it.
Maple Syrup- Maple syrup gives this just enough sweetness. You could sub in honey if you’d prefer.
Vanilla Extract- Simply Organic is a good brand. It does have alcohol which isn’t typically allowed on AIP but it’s ok in cooked foods because the alcohol gets cooked off. I will say, I don’t know how if heating it in the microwave for 30 seconds with the other ingredients is enough to fully cook off the alcohol so if you really want to be on the safe side for strict AIP, you may choose to go with an alcohol-free extract or a vanilla powder. You could also just omit it.
Salt- Go with pink Himalayan sea salt because it contains some healthy trace minerals. A little bit of salt is important in sweet treats because it enhances the sweetness while also offsetting it a bit.
Apple Chips- Be sure to use apple chips without added sugar. Bare is a good brand. These add a little crunch and some sweetness.
Coconut Flakes- Go with the super tiny skinny coconut flakes so they don’t overwhelm the candy. Make sure they are unsweetened.
*If you ever struggle with what to substitute for certain AIP ingredients, you can get a cheat sheet here for some suggestions. You can also check it out below.
This will stay fresh in the fridge for at least 3-4 days and in the freezer for up to 3 months in an airtight container. In general, this candy does get a bit soft at room temperature so it does best if it's kept cool.
The recipe says to use a food processor to grind up the apple chips. If you don't have a food processor, you can place the chips in a zip lock bag and crush them with a mallet, soup can or other hard object.
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I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!
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- Small food processor (optional)
- 1/2 cup apple chips
- 1/2 cup coconut butter
- 1/4 cup coconut oil
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/8 tsp pink sea salt
- 2 tbsp carob powder
- 1/4 cup coconut flakes
- Prepare a parchment paper-lined baking sheet.
- Use a small food processor to grind the apple chips into tiny crumbles. Set aside.
- In a microwave-safe bowl, combine the coconut butter, coconut oil, vanilla, maple syrup, and sea salt and heat for about 30 seconds or until mostly melted. Stir the mixture untill smooth.
- Add the carob powder. Stir until smooth. Allow to cool and thicken just slightly for a couple minutes.
- Carefully pour the carob mixture onto the parchment paper-lined baking sheet and allow it to spread out naturally (it will be thin).
- Sprinkle the coconut flakes and apple chip crumbles over the top of the carob mixture. Transfer the baking sheet to the freezer and allow the candy to harden (about 10-15 minutes).
- Remove the baking sheet from the freezer and break the candy bark apart by hand or cut it if desired. Enjoy!