Today I have a special recipe for you. This recipe will remind you of your pre-AIP days because you are going to feel as if you are eating a Hershey Eat-More chocolate bar!
Growing up this was one of my favourite chocolate bars. I loved them so much that my mom developed a recipe to make them for us at home as a treat.
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I don’t know about your house hold but at mine we got a treat once a week or more often if we were well-behaved, got a good mark on a assignment/exam etc.
Looking back, obviously those treats were far to often and full of ingredients I should have been limiting (I am looking at you sugar, butter, and chocolate).
So with my new found knowledge about treats, I have come up with this recipe for you that is AIP friendly.
It is made with dates so it is still very sweet and should be used as a once in awhile treat. They freeze great, so I would recommend cutting them into portions and freezing individually so you can pull one out of the freezer when you want a treat.
If you want to reduce the sugar content, these taste just as good without the icing.
A true eat-more bar doesn’t even have icing actually. But I thought it made these treats a little more decadent and chocolatey.
Another bonus is that these are no bake bars.
The hard part is waiting for them to set in the fridge before you eat them!
What chocolate bar do you miss the most? I’d love to hear from you! Maybe it can be re-created!
XO Meagen Ashley
*This post has been shared on The Paleo AIP Recipe Roundtable
AIP Eat-More Bars
Ingredients
Bars
- 2 cups pitted dates
- 1 cup sliced or chopped tiger nuts
- 1/4 cup roasted carob powder
- 2 tbsp collagen hydrolysate I also added 2 tsp. of water to help it blend
Icing
- 1/4 cup roasted carob powder
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
Instructions
Bars
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Combine the dates, tiger nuts, carob powder, water, and collagen in the food processor. Blend until smooth.
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Lightly grease an 8×8 baking dish with coconut oil. Press the bar mixture into the dish with your fingers until it’s evenly distributed.
Icing
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In a medium bowl, combine the carob, maple syrup, and coconut oil. Stir until a paste forms.
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Spread over the bar mixture until it’s smoothed evenly. Pop in the fridge for at least two hours to set.
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Cut into squares. Store in the fridge for 1 week or in the freezer for 2 months.
I’m not sure if my carob powder is roasted. Is that something I can do myself?
It is okay if it isn’t roasted, it just gives the carob a slightly different flavor.
What carob powder do you recommend? The ones I have tried just did not cut it as a chocolate replacement.
I use Bob’s Red Mill Roasted carob powder (there is a link on my shop page on the blog). It is by far my favorite!
Thank you for this recipe. Made it tonight and curbed my chocolate cravings. Dates were a little hard-soaked them in boiling water so it added too much moisture. Added some MCT powder and coconut flour to make a little drier Thanks again.
These are one of my old favorites!
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