AIP Friendly Carob Coconut Spread
Rich, chocolatey-tasting spreads are one of those things that feel completely off the table when you're navigating an elimination protocol — but this one proves otherwise. Carob steps in beautifully for cocoa, delivering that deep, roasty sweetness without any of the nightshade or seed concerns that make conventional chocolate spreads a hard no. Coconut oil and coconut cream give it a silky, luscious body, while honey, vanilla powder, and a whisper of Ceylon cinnamon round out the flavor in the most satisfying way. The whole thing comes together in a single saucepan in just a few minutes, then firms up into a perfectly spreadable consistency as it cools. It makes 8 servings, so you'll have enough to keep a jar in the fridge all week for cassava crackers, sliced fruit, or whatever compliant base you love. No blender, no complicated steps — just whisk, pour, and wait. It's the kind of simple, feel-good recipe that makes sticking to a healing diet genuinely enjoyable rather than a chore.
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Learn more →Ingredients
8 servings
- ½ cup coconut oil
- ¼ cup carob powder
- 3 tbsp coconut cream
- 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 vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the coconut oil, coconut cream, and honey in a small saucepan over low heat, stirring occasionally, until the coconut oil is fully melted and the mixture is smooth and just warmed through, about 2–3 minutes.
- 2
Remove the pan from the heat. Add the carob powder, vanilla powder, Ceylon cinnamon, and sea salt, then whisk vigorously until completely smooth with no lumps remaining.
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