AIP Friendly Carob-Coconut Fruit Leather
Fruit leather sounds like a treat reserved for kids' lunchboxes, but this version is genuinely something adults will sneak from the pantry. Strawberries and mango form a bright, naturally sweet base, while full-fat coconut milk adds a subtle richness that makes each strip feel indulgent rather than just healthy. Carob powder brings a deep, earthy note that mimics the comfort of chocolate without any of the compounds that make cacao off-limits on a strict elimination protocol. A whisper of ground ginger and Ceylon cinnamon round everything out with gentle warmth. The whole thing is blended smooth, strained, and slow-dried in the oven until perfectly pliable — no dehydrator required. Each batch makes 8 strips, so there's plenty to stash in the fridge for the week ahead. It's the kind of snack that proves eating within tight dietary boundaries doesn't have to feel like a compromise.
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Learn more →Ingredients
8 servings
- 2 cups fresh or frozen strawberries, hulled
- 1 cup fresh or frozen mango chunks
- ¼ cup full-fat coconut milk
- 2 tbsp carob powder
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 pinch fine sea salt
Instructions
- 1
Preheat the oven to 170°F (77°C). If your oven's lowest setting is 200°F (93°C), set it there and prop the door open slightly with a wooden spoon to allow moisture to escape. Line an 18x13-inch rimmed baking sheet with parchment paper.
- 2
Combine the strawberries, mango, coconut milk, carob powder, honey, ground ginger, Ceylon cinnamon, and sea salt in a blender. Blend on high until completely smooth, about 60 seconds.
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