aneb prošlapu si svou vlastní cestu


Category: AIP

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It was extremely difficult for me to give up chocolate when I went full AIP. The Paleo Autoimmune Protocol (AIP) omits pro-inflammatory foods (e.g. gluten or dairy), highly industrially processed plant oils (which are very reactive and lead to high oxidative stress and inflammation), nuts and seeds (because of phytic acid which is an anti-nutrient that prevents nutrients from being absorbed), and common allergens which overburden the immune system (e.g. eggs, nightshades, or chocolate).


Moreover, commonly sold chocolate usually contains other problematic substances, most often soy lecithin. (I personally react very strongly to that one, and it took me months to figure out that my issues were caused by the inconspicuous ingredient in chocolate called “soy lecithin”.)


AIP considers desserts a real treat (that shouldn’t be consumed too often) because any type of sugar (even in its natural form) increases the level of insulin in blood, disrupts hormonal balance in the body, and moreover, has further pro-inflammatory properties.


If you’re panicking (like I was), don’t just yet! You can make some amazing goodies that fill your body with nutrients and do not overtax it with toxic substances. Why don’t you start with these carob pralines!


The main ingredient here is coconut oil. Coconut oil belongs among the few plant-based oils that are allowed on the AIP. Contrary to commonly used oils (like sunflower, rapeseed or corn oil) coconut oil is not extracted industrially using high temperatures. It is extracted from the meat of fresh coconut (if it’s called “virgin”) or from copra (dried coconut kernel) at only minimal temperatures. You can even make your own coconut oil at home!


Coconut oil contains lauric acid, which has antibacterial and antimicrobial properties, and is beneficial for the immune system. In addition, if you’re wise about your sweets, you fill your body with more fat than sugar, and you will feel satisfied sooner and eat fewer of them.


Carob is a common substitute for cocoa powder for those people who are cocoa sensitive. Cocoa contains a high amount of caffeine and histamine, a chemical which is produced by the body during allergic reactions. Carob powder is made from the pods of the carob tree. It is hypoallergenic and does not contain any caffeine. It is naturally quite sweet but its taste is generally a bit different from that of cocoa. However, if you react to cocoa, this is a great alternative to be used in your home-made baking.


If you are not sensitive to cocoa, feel free to use it in this recipe! In any case, your pralines will be a thousand times healthier than those from the store! And if you like having fun in the kitchen, go ahead and use as many chocolate moulds as you wish.


- prevents wrinkles, skin dryness and flaking

- reduces protein loss and nourishes the hair

- treats pancreatitis and Alzheimer's disease

- prevents and effectively cures Candida

- improves bone health

- helps in easy digestion

- strengthens immune system

- prevents diseases affecting liver and kidneys

- effective in healing damaged tissues and infection

- rich in lauric acid that helps maintain blood sugar

     and cholesterol


Good Vibes Huntress

Home-made carob pralines




1. Melt coconut oil over low heat.


2. Add carob powder, cinnamon, honey and vanilla extract.


3. Stir until all ingredients mix well together.


4. Pour in a chocolate mould or an ice-maker.


5. Place in the freezer for at least an hour to solidify.


6. When solid, take out of the mould and serve.

More tips:

To sweeten the pralines, feel free to use any sweetener of choice, and any amount (the less, the healthier). I usually use raw honey or pure maple syrup (more suitable for people sensitive to fructose). These sweeteners are the best for our body (they contain a high number of antioxidants).


A word of caution on agave nectar: It contains about 70% (and up to 90%) of fructose, the rest is glucose. Fructose is related to a number of health issues. It has been shown [1] that fructose can damage the liver and its high consumption leads to obesity. Contrary to glucose (which gets into the blood stream), fructose travels directly into the liver, where it is processed and stored as fat.


And don’t be afraid to experiment! If you have no adverse reactions, why not add raisins or some other dried fruit, shredded coconut, nuts (btw, did you know that peanuts are not nuts but legumes?).


If you like it hot, you can add black pepper or chilli. And you don’t need to stop there! Try adding coarse sea salt or caramel.



My blog is done purely as a hobby, in my free time. It is not commercial or profitable. Thanks to the Amazon Associates programme it’s not only easier for me to add direct links to my favourite products, but also receive a small percentage from the amount paid as an advertising fee. (The price you pay remains the same.) And I can dig in deeper and spend more time doing what I’m passionate about! I can assure you that I only recommend products I personally use, or I know they are of top quality. Thank you for your understanding!

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