Carob 'Chocolate' Covered Sea Salted Dates

A sweet treat of carob-covered Medjool dates sprinkled with flakes of sea salt. Totally paleo, AIP compliant and allergy-friendly. 

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We used to have this friend that was allergic to chocolate. 


In that they couldn't eat anything at all with chocolate in it. They'd order a coffee and it would come with a powdery dust of cocoa over the top, and they'd have to send it back for a new one to be made. They'd always have to be on the lookout for lurking chocolate chips in muffins or pastries. I felt really sorry for them. 

So it was, that I was thinking about them the other day and all the things covered in chocolate that you can get. Why not come up with a version that they could eat? Or that fellow AIPers could eat, knowing they were staying totally autoimmune protocol compliant? 

And so these were born. 

Sticky Medjool dates, with the stones taken out (we don't want you cracking your teeth on these bad boys), dipped in a carob mixture and left to harden, but not before scattering with sea salt flakes. 

Even if you're not allergic to chocolate or on AIP, carob still gives a distinct flavour of its own. Like chocolate, but kind of earthy-flavoured with some toffee flavours going on too. It's worth a try if you fancy a change.


Carob 'Chocolate' Covered Sea Salted Dates
Makes 6
6 large, Medjool dates
1 tsp vanilla extract
pinch of sea salt flakes

Take the dates, make a slit in the length of each one and then take out the stone. 

Warm the coconut oil slightly so it's liquid (I do this for 10 seconds in the microwave) and then add the carob and the vanilla extract and whisk to combine. 

Dip each date into the carob mixture, and turn so it's well-coated and place on a greaseproof paper-lined plate and then slide into the fridge for 5 minutes to set. Take out of the fridge after the 5 minutes and give them another dip, before returning to the plate. Quickly scatter with sea salt flakes and slide back into the fridge for another 4 minutes until set. 

Once set, eat! 

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