AIP Carob Chip Bars

A decadent bar spiked with carob chips and topped with a thick layer of coconut whip cream! A lot easier to make than it looks.

10 minutes

40 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	364
Fat:	31 g
Carbohydrates:	24 g
Protein:	1 g
Calculated per serving.

by angelslice

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Serves: 6

Ingredients

2 whole 2 whole 2 whole Plantain, peeled and chopped
0.5 cup 0.5 cup 0.5 cup Pumpkin Puree
2 Tbsp 2 Tbsp 2 Tbsp Tigernut Flour
0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
3 Tbsp 3 Tbsp 3 Tbsp Coconut Butter, Organic
0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic
2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw
2 cup 2 cup 2 cup Coconut Milk, chilled, just the cream

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 350 deg
place all ingredients in bowl of food processor and blend until smooth, a couple minutes
pour into a greased loaf pan
stir in 1/2 c carob chips by hand
bake for 40-50 min (until inserted knife comes out clean)
meanwhile, whip coconut cream (i used my food processor)
once bars are done, cool on counter the in the fridge for a couple hours
frost with whip cream and rechill in fridge

Notes

The pumpkin adds a creaminess to the bar, but you can’t taste any “pumpkin.” This bar is not very sweet, which according to my taste buds right now is good. But feel free to pl ay around with the sweetener. I used unsweetened carob chips too.