Sometimes I just need chocolate.  I know you hear me! 

It’s not often, and being back on the Autoimmune Protocol diet means raw cacao is out of the picture, but luckily for me, I love carob with its brown, powdery slightly toasty flavour.  It hits the spot.

My only tip for this recipe – make sure the melted oil has cooled down before you add the carob!  It may look like raw cacao, however carob just doesn’t mix the same and if you add at the beginning or while the oil is still hot, it’s gonna separate.  Trust me!

So without further ado . . .