I know that when I was on the strictest version of AIP as part of my leaky gut protocol that CHOCOLATE was one of the flavors I absolutely missed the most. It was actually my very first food reintroduction, too (and I created this special recipe for it).
My sister and co-author Davina agrees. She about lost her mind when she couldn't eat chocolate. And she explained to me that she never bothered trying to use carob as a chocolate substitute because of the bad memories from childhood back in the 70s when it was part of the health food craze and everything made with carob just tasted disgusting.
Little did she know that carob really can make an excellent substitute. She actually developed this frosting recipe and couldn't believe her taste buds. I could hardly believe mine, either! Of course I knew it wasn't really chocolate, but this frosting tastes so darn goon on its own that I was happy to keep eating it (I'm talking about straight off a spoon).
Here's what Davina has to say about her incredible creation:
Wow! Who knew we could make carob frosting that tastes just like chocolate? I certainly didn't know during the long weeks and months on a prescribed allergy-free diet! I longed for something that would remind me that I could still eat some treats, and that would strengthen my resolve to continue on my healing path without giving in to temptation. If this is you, if you are vegan, or if you just love the idea of using healthier ingredients in your chocolate-style frosting, this recipe is for you! :)
It's a no compromise, authentic taste that even the pickiest eaters will enjoy. (In my house it's a teenager... She can smell gluten-free or dairy-free a mile away! Haha) But this recipe, she loved. She didn't even make a funny face after a sample!
The secret to this frosting is in the origin of the recipe. I started with the chocolate frosting recipe that my family has enjoyed for many years. I adjusted, tweaked, and tasted two ways of making it with carob powder instead of cocoa--one sweetened with powdered sugar as the original had been, the other sweetened with maple syrup. Both are truly delicious and creamy, with a great texture for icing cakes and cookies.
Because carob is naturally sweeter than cocoa, it was tricky to get the sweetener level just right. Also, the original uses milk and butter, so finding the right blend of fat and cream was equally tough. I think you'll be glad we went to such lengths to perfect this compromise-free recipe, especially when your friends and family can't believe there's no chocolate in your homemade frosting!
Sneak Peek Into The Allergy-Free Holiday Table
We are sharing this recipe with you today to give you a peek into what's in store for you in The Allergy-Free Holiday Table. This frosting is the PERFECT topping for any of the cakes or even cookies inside. Or, you can use your favorite cake/cupcake/cookie recipe and spread this delicious fudgy goodness on top.
If you prefer a white frosting instead, we have the absolute most perfect recipe inside for you - it's so amazing we've dubbed it MAGIC frosting. It's fluffy, white, creamy, holds its shape, and really tastes like legit frosting - not a poor, greasy Paleo knockoff like most other frosting recipes you'll find online. You can see it in action below in the Italian Cream Cake and the Pumpkin Spiced Whoopie Pies.
(these are all dairy-free, nut-free, grain-free, legume-free, egg-free, and COMPROMISE-FREE! Totally AIP & vegan)
Are you drooling yet? You should be! These recipes are truly the best of the best for AIP baking - no other recipes come CLOSE to replicating ours in terms of authentic taste and texture. It really says something when friends, neighbors, and even teenagers who aren't on a restricted diet ask for seconds.
A few recipe notes
- We have been generous and created TWO versions, one sweetened with maple syrup, the other with powdered sugar.
- You can make unrefined powdered sugar from coconut or sucanat, we teach you how in the eBook.
- Using powdered sugar results in a taste that is more authentically chocolate, while maple lends a little more depth of flavor.
- BOTH VERSIONS CAN SEPARATE IF YOU MESS WITH THEM. We learned that these frostings perform best when you whip them up and immediately frost your dessert. Do not put the frosting in the fridge for later - re-whipping it or even just disturbing it after it is "set" can result in separation which is unsightly. Make it, frost it, don't mess with it til you're gonna devour it!
- VERY IMPORTANT: When sifting carob powder and adding to oil and shortening, add a little carob at a time to avoid the airy powder drifting all over your kitchen! You may want to place your hand or a kitchen cloth over the sifter to hold it in.
Rich and Fudgy "Chocolate" Frosting (Paleo, Autoimmune Protocol)
Published 11/24/2015
This is hands down the BEST ever dairy-free chocolate replacement frosting out there - perfect if you're on the Autoimmune Protocol (AIP) or are otherwise sensitive to chocolate but miss the taste!
Ingredients (maple sweetened)
- 3 TB coconut oil
- 3 TB palm shortening
- 1/2 cup plus 2 TB sifted carob powder
- 1/4 cup plus 4 tsp maple syrup (dark robust, formerly called grade B)
- 1 and 1/2 tsp alcohol-free vanilla extract
- 1/8 tsp unrefined salt
- 2 TB coconut milk
Instructions (maple sweetened)
- After sifting carob powder (see note above recipe), blend it with oil and shortening with electric mixer.
- Add vanilla, salt, and 1/4 cup maple syrup, mixing well.
- Add coconut milk and beat well.
- Finally, add remaining maple syrup until reaching desired consistency and sweetness.
Ingredients (powdered sugar sweetened)
- 1/2 cup carob powder
- 1/8 cup coconut oil
- 1/8 cup palm shortening
- 1 cup grain-free powdered sugar
- 1 tsp alcohol-free vanilla extract
- 1/3 to 1/2 cup coconut milk
Instructions (powdered sugar sweetened)
- After sifting carob powder (see note above recipe), blend it with oil and shortening with electric mixer.
- Add vanilla and half of coconut milk, then add half of powdered sugar.
- Add a tablespoon more of coconut milk, then continue adding remainder of powdered sugar and coconut milk until reaching desired consistency. Be careful not to add too much liquid at once!
Total time: 5 mins. to 10 mins.
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