Say what?! AIP-friendly hot “chocolate”?
Yes, my friends, it’s true. I’ve created what I think is a pretty darn good imitation of the old hot chocolate that we all used to drink before we knew better. 😉
This recipe was originally created for a project that’s been put on the back burner for the time being. However, I’m so excited about it that I wanted to share it. I will say that when I first developed the recipe, I made it with homemade coconut milk, and I liked it a lot. The recreation I made in order to take these photos used canned coconut milk, and I wasn’t quite as pleased with it. I’m guessing it’s just the specific brand I bought, but the quality of this brand, in both coconut milk and coconut cream, seems to have declined in recent months. That’s unfortunate, because it used to be my favorite brand, before I started making homemade.
Anyway, I digress. If you’re not familiar with the Autoimmune Protocol, then you need to know that chocolate is one of the eliminated foods on the protocol.
It’s sad. I agree.
Anyway, the substitution for chocolate, when on the AIP, is carob. According to Whole Foods Market, carob comes from the pod of a tree that can be found near the Mediterranean Sea. The pod includes an edible pulp, which gets dried and roasted in order to be turned into carob powder. Carob has a slightly different flavor and texture from cacao, but they’re the same color. Carob is low in fat, high in fiber, naturally sweet, and includes calcium, but it differs from chocolate in that it has no caffeine. Caffeine is one reason that chocolate is eliminated on the AIP, as is coffee. Another reason chocolate is eliminated is that it comes from a seed, and nuts and seeds are eliminated, as well. So, enter carob.
Some people actually prefer the flavor of carob to the flavor of chocolate. Personally, I can’t tell a whole lot of difference between chocolate and carob, but I didn’t try carob for the first time until quite a while after I’d eliminated chocolate. Maybe I’ll eat something made of chocolate and then something made of carob, one after the other, to see if I can better tell the difference. I’ll add that to my to-do list. It sounds like a delicious addition.
As we enter these chilly winter months, make yourself a nice warm mug of this hot “chocolate.” You won’t feel like you’re missing out on anything–and how could you feel that way, when you look at the nutritional value of this recipe? 🙂
- Add coconut milk to a small saucepan.
- Bring the saucepan to medium-low heat.
- Add carob powder and honey.
- Stir with a whisk until well combined and warmed to desired temperature.
- Pour into your favorite mug and enjoy!