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. 

Storage

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.

Note

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.

If you like this recipe, you may also like: 

Glazed Cinnamon Donuts

Dark Cherry Cookie Dough Fudge Cups

Pumpkin Cherry Cake with Salted Caramel Sauce

Spiced Pumpkin Bread

Conclusion

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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