This recipe for AIP elimination stage compliant Chewy “Chocolate” Chunk Cookies is by far the most recommended cookie recipe in AIP Recipe Collection Facebook Group! So you can imagine our disappointment when the recipe creator closed down her website! <Insert audible gasps here, and bring on the tears!>
Fortunately, I had saved a copy of the recipe and want to give complete credit for this recipe to its creator, Tonja, formerly known as Flame to Fork (the recipe formerly lived here, and in the event it comes back online, I wanted to provide the original link).
To allow Tonja’s story to live on, here is a snippet from the post she wrote:
“This girl likes her cookies. So when I found out that I would need to start following the autoimmune protocol (AIP) to help heal a leaky gut, my old-standby of Seriously Chewy Chocolate Chip Cookies were a no-go. I can tell you, it is not easy to follow this protocol. Although these cookies are good, they were still created as a treat in a way of eating that seems so limiting. Something to help everyone feel a bit more “normal” while living in a world where they can’t eat normal. In the real world of convenience foods (even the paleo/”clean” ones), restaurants and anything else created to help simplify real food for the majority of people, there are ingredients that someone on AIP cannot have. So having been AIP just over a month now, I feel the need for normalcy. I’ll be honest and say I’ve cried a few tears in my kitchen. I’ve sobbed while washing the thousandth dish that week since I am literally cooking every dang day. I know I am not alone. And I just want a cookie. (did you just picture me on the floor, pounding my fists on the ground, having a tantrum??) Out of desperation, comes yumminess for you guys as well. I hope you like it! xo – Tonja”
I’m sure we all feel what Tonja wrote … and it’s good to know that we are definitely not alone. I’m ever so grateful for all of the very talented recipe creators out there who have shared their journeys and their delicious inspirational creations to help us stay on track, keeping our bodies and souls nourished. ♥
Chewy "Chocolate" Chunk Cookies
Yield: 8 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 40 minutes
♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ The #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!
Heaping 1/2 cup-full of homemade carob chips (recipe below)**
Instructions
Preheat oven to 350 degrees.
In a medium sized bowl, combine tapioca flour, coconut flour, gelatin, coconut sugar, salt and baking soda.
In a small bowl, melt the palm shortening and then stir in the maple syrup and vanilla.
Add the liquid mixture to the flour mixture and stir until well combined.
Mix in the homemade carob chips (or chocolate chips) and let cool (or pop in the refrigerator for 10 minutes).
Divide batter into 8 equal portions and roll each portion into a ball.
Place the dough balls onto a parchment lined cookie sheet and flatten to about 3/4" tall.
Bake for 10 minutes or until edges are golden brown.
Let cool on the cookie sheet for about 5 minutes before putting on a cookie rack to cool completely.
Notes
* Arrowroot may be substituted, however I made them both ways and all testers agreed the tapioca was a better "mouth feel"
** If you tolerate chocolate, feel free to substitute dairy-free Enjoy Life chocolate chips
Some group members note that you can successfully substitute coconut oil 1:1 instead of palm shortening, or even pure lard (not Crisco/shortening, but lard).
Carob Chunks (Dairy & Cocoa Free)
Yield: 1 Cup
Prep Time: 5 minutes
Additional Time: 40 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ This carob chunk recipe comes from the #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!
In a small saucepan over medium-low heat, melt the palm shortening and coconut butter.
Add in the coconut sugar and stir until dissolved (most likely it will not dissolve completely, but hey, we can try).
Remove from heat and stir in the carob powder, vanilla and sea salt.
Pour the mixture into a parchment-lined 8x8 baking dish or pan and put in the freezer for 20 minutes.
Remove from the freezer and using a sharp knife, cut the mixture into chocolate-chip sized chunks (the mixture should still be fairly soft and easy to run a knife through).
Return to the freezer to completely harden.
Once ready to use for the first time, using the pre-cut lines, break the "chocolate" into separate chunks.
Store extra in an air-tight container in the freezer.
Notes
Homemade AIP carob chips / chunks do not hold the same shape that a traditional chocolate chip does, so don't worry if your "chocolate" runs a little more than anticipated.
Some folks use coconut oil instead of palm shortening, but it's definitely noteworthy that your chips/chunks will be very runny in your cookies.
https://aiprecipecollection.com/wp-content/uploads/2023/10/Screen-Shot-2023-10-24-at-10.14.40-PM.png352782Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2023-10-24 22:15:292023-10-30 22:47:49Chewy “Chocolate” Chunk Cookies
These Carob Date Bars require just FOUR ingredients and NO baking! Kick your chocolate craving to the curb with these healthy AIP, Paleo and vegan treats!
While carob is clearly not (and will never be) chocolate, it has a delicious, nutty, savory-sweet flavor that, when paired with dates in these Carob Date Bars – really stops your chocolate cravings. Bonus points: unlike chocolate, carob does not contain any caffeine
4-Ingredient Carob Date Bars
Yield: 16 servings
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ Kick your chocolate craving to the curb with these healthy, no-bake bars.
Soften dates by soaking them in a bowl of warm water for about 10 minutes. Then drain.
Add soaked dates and 1/4 cup warm water to food processor.
Pulse until dates are finely chopped.
Add coconut flour, melted coconut oil and carob powder to food processor and pulse until a sticky batter forms.
Scrape down the sides of the food processor and pulse again, until well-combined.
Line an 8″ square baking dish with parchment paper and spread the batter into an even layer.
For a smoother top, add a sheet of parchment paper on top and smooth with a flat-bottomed object (like a drinking glass).
Transfer to the fridge to firm up for 30-60 minutes.
Lift carob date bars out of the baking dish with the parchment paper. Slice into 16 bars and enjoy!
Notes
Store leftovers in an airtight container in the fridge for about a week, or in the freezer for about a month.
With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.
https://aiprecipecollection.com/wp-content/uploads/2023/08/Carob-Date-Bars-5.webp1080720Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2023-09-06 21:31:242023-09-06 21:34:344-Ingredient Carob Date Bars
This recipe for Vanilla Cupcakes comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. She’s generously offered to share her yummy recipe with us here so the whole AIP community can enjoy it!
Julia has been testing many AIP cakes and cupcakes and couldn’t be happier with her final results and is ready to share! (Her recipe is adapted from a recipe for Vanilla Cake on the Loving it Vegan website.)
♥ Thank-You Julia ♥
Vanilla Cupcakes
Yield: 1 Dozen Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Julia Bearden ♥
Make a well in the dry ingredients, add the liquid ingredients in the well and mix with wire whisk until just combined.
Place cupcake liners into cupcake/muffin pan and fill each with about 1/4 cup of the cupcake batter until it is gone.
Bake at 375 for 15 min. Lower temp to 350 and bake an additional 5min.
Allow to cool 5 to 10 min and transfer to wire rack.
Makes 12 cupcakes. The tops turn out more like muffins but the inside and taste are spot on like a cupcake especially once you add icing.
Vanilla Frosting
Using the whisk attachment on your hand mixer combine the first 3 ingredients and whisk on high until creamy icing consistency is achieved, approximately 5 minutes.
Turn mixer to low and slowly add arrowroot starch. Whisk for another minute or two.
If piping icing, put the icing into a piping bag and place it in the fridge for 5 min before piping.
Notes
The tops turn out more like muffins but the inside and taste are spot on like a cupcake especially once you add icing.
The texture is even better the second day, so they're a great treat to make in advance.
Freezer Friendly - freeze for 15-20 mins on a baking sheet and then store in an air-tight container, removing as much air as possible. Defrost overnight for best texture.
Finding a good AIP Cookie recipe that has the texture and crunch of a traditional cookie can be tough, but these simple little cookies have that covered! You can whip up a batch in no time at all and have your kiddos help you roll them into balls to be baked. They remind me of sugar cookies crossed with a hint of that familiar peanut butter taste .. but without the peanut butter of course!
If you want to make these cookies coconut free, you could probably safely use an alternate oil like extra virgin olive oil, avocado oil or tigernut oil.
TigerNuts
If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.
TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the best AIP cookies – especially when it comes to taste, texture and crunch!
Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey, and on my affiliate’s website – TigerNuts USA)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium-size mixing bowl, whisk together the first quantity of TigerNuts flour, baking soda, cinnamon and salt, making sure there are no clumps.
In a small mixing bowl, whisk together the coconut oil, TigerNuts flour, maple syrup and vanilla extract.
Pour the wet ingredients into the dry. Stir well to thoroughly combine. You will need to use your hands to fully incorporate.
Using your hands, roll the dough, about 1 Tbsp. at a time, into a ball and place on the parchment lined baking sheet. Continue until all the dough has been used – you should have about 2 dozen.
Bake for 15 minutes, until they are starting to firm up on the outside.
Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to continue cooling completely.
Notes
These cookies keep well in an airtight container and can even be frozen and enjoyed straight out of the freezer!
If you want to make these cookies coconut free, while I haven't tried it, you could probably safely use an alternate oil like extra virgin olive oil, avocado oil or TigerNut oil.
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Looking for the moist delicious AIP carrot cake? (See what I did there?) Look no further! This recipe will satisfy even the non-AIPers in your midst and keep them coming back for more – Yum-Ohhhhh …. so good!
Since traditional cake is often so much about the cream cheese icing, my frosting recipe calls for optional non-fortified nutritional yeast (you can read more about the non-fortified specification here and why it’s important) – to give it that cheesy flavor, but I personally love the frosting without it!
For me, the goal is always to use easy-to-find ingredients that aren’t expensive and prep shouldn’t take you too long … we already spend a LOT of time in the kitchen, so making a treat like this shouldn’t be torture!
I hope you enjoy this as much as my family and I do! ♥
Carrot Cake with Creamy Cheesy Frosting
Yield: 16 Small Squares
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour10 minutes
♥ RECIPE & IMAGES BY: AIP Recipe Collection ♥ This incredibly moist cake will make you forget this is anything but a traditional carrot cake and the creamy frosting comes with options!
Ingredients
Carrot Cake
1/2 Tightly Packed Cup Grated Carrots, slightly heaping
Preheat oven to 350* F and lightly grease an 8" square pan with coconut oil or avocado oil.
In a large bowl combine carrots, shredded coconut and raisins - set aside.
In a high speed blender or food processor, chop/process your peeled plantains. Do not worry about them being a little chunky.
To your blender or processor add the banana, pumpkin puree, apple sauce, coconut oil, maple syrup, arrowroot starch, coconut flour, cinnamon, cloves, baking soda, cream of tartar and apple cider vinegar in a high-powered blender or food processor and process until smooth.
Gently fold the blended ingredients into the large bowl containing the carrot, coconut and raisin mixture.
Spread batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely. NOTE: If you don't plan on using the cake right away, once it's cooled, cover it and store in the fridge until the day you plan to serve - then prepare the frosting as follows
FROSTING:
** Only start making your frosting once your cake is completely cooled and ready to be frosted. **
In a small bowl, ensure your banana is very well mashed and then add all ingredients except the coconut butter and nutritional yeast. Mix well by hand with a fork.
Gently melt your coconut butter using a double boiler (I prefer this method so over a microwave because it's far too easy to overcook or scorch your ingredients).
Incorporate melted coconut butter into the other frosting ingredients and blend well. If you choose to use the nutritional yeast, add half of it at the same time as the coconut butter and then test the flavor and adjust accordingly.
Immediately spread the frosting evenly over the cake.
Decorate with additional orange zest and / or toasted unsweetened shredded coconut if you wish. * See below for carrot decoration
The icing firms up fairly quickly even at room temperature, but you should store your cake, covered, in the refrigerator. It will keep several days to a week in the fridge and is equally as delicious days after making.
Notes
Decorating Tip!
If you'd like to add some adorable carrot decorations, simply use a very thin slice of orange peel - as thin as you can get it so it can be eaten, cut into a carrot shape.
For the carrot leaves use a small amount of reserved frosting and add a pinch of Matcha Powder or spirulina if you've reintroduced). The powders used to color the frosting will change the texture and taste so you don't want to add too much. You will also need some additional liquid to thin it down - I used a tiny bit of fresh squeezed orange juice a little at a time until I achieved the right consistency.
Add your green frosting to a small sandwich bag in the corner, snip the tip of the corner and immediately pipe the frosting to create the carrot leaves.
TIP: If you aren't comfortable piping, try this on a piece of parchment paper and transfer the finished decoration with a thin knife, or just practice until you're comfortable with it and then return the icing to your make-shift icing bag and pipe directly on the cake.
https://aiprecipecollection.com/wp-content/uploads/2020/12/20201216_185607wcrop-scaled.jpg25602560Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2020-12-19 10:08:412023-08-25 22:11:36Carrot Cake with Creamy Cheesy Frosting
If you haven’t heard yet, there’s a new AIP cereal in town! Meet Lovebird Cereal – it’s 100% AIP Elimination Stage Compliant and 100% AMAZING!
This product is a game-changer for anyone with AIP kiddos … like cerealously … what have y’all been giving your AIP toddlers to munch on with Cheerios off the table!?
And what a treat to be able to grab a quick bowl of cereal in the morning for breakfast or an anytime snack … zero guilt – it’s a clean and healthy, gut-friendly option.
About Lovebird
♥ Gluten-Free
♥ Dairy-Free
♥ Non-GMO
♥ Sweetened by Nature – No Refined Sugar or Stevia
♥ No “Natural” Flavors
♥ Nothing Fake!
♥ Perfect served with dairy-free milk like coconut milk, banana milk or tigernut milk (or nut milk if you’ve reintroduced them)
Lovebird cereal comes in three flavors – unsweetened, honey and cinnamon – and all are 100% AIP elimination stage compliant!
Free of inflammatory ingredients and full of gut health boosting nutrition to support your family’s immunity. In a perfect world, you could eat fresh whole foods but life is busy and sometimes you need some convenient options. That’s why Parker created Lovebird foods “to clean up junk food”.
And as if that weren’t enough, Lovebird donates twenty percent (20%) of net profit from the sale of all Lovebird products to nonprofits in support of charitable programming and research in the fight against pediatric cancer.
I couldn’t resist the opportunity to re-create an old family favorite with this seriously crunchy new cereal … say hello to Lovebird Cereal Cookie Clusters … or Cookie Bars … or Bird Food Bits – just for fun!
Yep, that’s right, you get to choose the presentation! You could even use this recipe to create little nests for baby showers or Easter cookie treats … or form it into mini donut shapes and decorate them as wreaths for the holidays! Think outside the cereal box on this one folks … have fun with it.
This no-bake recipe is fast and easy enough you can get your kids to help. It’s the perfect holiday or anytime treat!
When I had my non-AIP taste-testing hubby try these he was wowed! He said, “now that’s the kind of thing you take to someone’s house – no one will ever know it’s AIP!”
If you make this recipe, be sure to tag me on social media @aiprecipecollection – I can’t wait to see what you create.
Enjoy! ♥
Lovebird Cereal Cookie Clusters
Yield: 24 Clusters or Bars
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ A fast and easy AIP cereal treat your kiddos will love helping you make!
Line a cookie sheet or an 8 x 8 pan with parchment paper depending on your preferred "sweet tweet" presentation - 1) Cookie Clusters, 2) Cookie Bars or 3) Bird Food Bits
With the exception of the Lovebird cereal and shredded coconut, mix all ingredients together in a large bowl until smooth.
Add the Lovebird cereal and shredded coconut and stir until completely coated.
For Cookie Clusters: with damp hands gently form clusters about 1" in diameter and place them on the lined cookie sheet. For Cookie Bars: with damp hands press the mixture firmly into an lined 8 x 8 pan. For Bird Food Bits: turn the mixture out onto a lined cookie sheet and and spread it in a thin layer.
Refrigerate your clusters, bars or bird food bits for 15-30 minutes or until firm.
For cookie bars, once they're firm you can cut then into what ever size or shapes you like. For bird food bits, break them up into bite sized pieces.
Enjoy!
Store refrigerated in a sealed container.
Notes
The tigernut flour and tigernuts/avocado oil are to create tigernut butter, so if you have tigernut butter but not tigernut flour you can simply use 4 Tbsp. tigernut butter instead.
This recipe for Guilt-Free Choco-Avo Pudding comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. She’s generously offered to share her yummy recipe with us here so the whole AIP community can enjoy it!
Enjoy it solo as a pudding or make a larger batch and serve it as a dip with a pretty fruit platter.
While there are a lot of ways to make a tasty, chocolatey avocado pudding out there, Beverly has been tweaking with this one for a while and now she’s ready to share.
♥ Thank-You Beverly ♥
Guilt-Free Choco-Avo Pudding
Yield: 1 to 2 Servings depending on size of avocado
Prep Time: 5 minutes
Total Time: 5 minutes
♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Beverly Warkulwiz ♥ Enjoy this guilt-free pudding on it's own or make a larger batch and use it as a dip on a festive fruit platter.
Mix all ingredients in a food processor, with a blender or an immersion blender for maximum creaminess.
Notes
This will be a very thick pudding, so if you find it necessary, you may want to add a little water or dairy-free, nut-free milk.
Additive-free coconut milk, tigernut milk, banana milk and even avocado milk will work in this instance. TIP: You can find recipes to make your own AIP milks in my post - just just click herehere and search for a recipe.
I don’t very often make dessert, but when I do, it needs to be simple – simple ingredients and few steps, and fast -because I don’t like spending a lot of extra time in the kitchen just to treat myself! I also love familiar flavors, so this TigerNuts Apple Crumble Crepe recipe is definitely a winner!
While I’m not a recipe creating expert, I’m pleased to have accepted the invitation from TigerNuts USA, to dabble with some of their ingredients – Sliced TigerNuts and Premium Organic TigerNuts Oil. (Thank you for sending me these goodies TigerNuts USA!)
While I’ll admit that my first recipe idea to use these ingredients was a fail (I knew it was a long-shot but I had to try), I’m inspired to present you with something new and delicious.
If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.
Before we go any further, you should know that they’re not nuts at all, they’re actually tubers, so they’re 100% AIP elimination stage compliant! Woohoo! (You can learn more about them in my post about unfamiliar foods you’ll run into on your AIP journey – click here and on my affiliate’s website – TigerNuts USA)
TigerNuts flour was one of the first ingredients I decided to try when I started my personal AIP journey, and I have to say they’re probably one of my favorite AIP dietary discoveries. You’ll find lots of recipes posted in my AIP Recipe Collection Facebook Group that calls for them, and I think the flour makes some of the most realistic, crunchy AIP cookies I’ve ever tried.
While I’m hoping to bring you some more inventive TigerNuts recipes in the days ahead, this simple combination came together in the kitchen and I just had to share it right away!
Don’t have any wraps to make crepes? No worries – this recipe is totally delicious served simply as a crumble.
Enjoy!
♥
TigerNuts Apple Crumble Crepes
Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This fast and easy skillet dessert is every bit as delicious as its oven-baked counterparts ... and no one will know it's AIP!
Ingredients
4 to 6 Large Organic Cooking Apples (I used McIntosh)
Heat tigernut oil in a large frying pan over medium heat.
Add the apples to the pan, sprinkle with cinnamon, ginger and salt and sautee apples stirring occasionally. Cook until they reach desired tenderness, approximately 10 minutes should do it.
Stir in coconut butter, maple syrup or honey and tigernut flakes. There's no exact science to this. Give the mixture a taste and add additional seasoning, coconut butter or tigernut flakes if you wish.
Spoon a little less than 1/4 of the mixture onto your wrap. Roll and place on your desired serving plate. Top with a few more apples, drizzle with coconut butter and a healthy pinch of tigernut flakes.
Enjoy immediately!
Notes
Don't have coconut wraps and don't want to go to the bother of trying to make your own AIP option? This dessert is delicious even without the wrap - simply serve in a bowl as you would any apple crumble. Drizzle with coconut butter and tigernut flakes and enjoy immediately. Refrigerate any left overs - they're just as tasty cold.
TIP:
You can make this recipe coconut free if you need it to be ... just use tigernut butter in place of the coconut butter - easy peasy!
https://aiprecipecollection.com/wp-content/uploads/2020/09/20200913_185526-scaled.jpg19202560Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2020-09-15 22:11:092023-10-30 22:53:02TigerNuts Apple Crumble Crepes
This recipe for AIP Carrot Cake with Lemon Cream Frosting comes to you from one of our very talented members in the AIP Recipe Collection Facebook Group. She’s generously offered to share her beautiful recipe with us here so the whole AIP community can enjoy it!
There’s no reason for you do feel deprived at the holidays, on your birthday, anniversary or any other celebration … AIP can be very delicious and beautiful too!
♥ Thank-You Ashley ♥
As you can see, this one’s pretty versatile … she’s created a playful cake for her AIP kiddo with a double batch of icing and a more elegant version for her hubby using a single batch of icing and simple piped stars … beautiful work!
You’ll notice that this cake calls for palm shortening … yes, I hear you … but what about the orangutan habitat!? We’re all sensitive to things like this, so simply be sure to use a product that’s sustainably sourced. I personally use Nutiva brand because they’re serious about sustainability – read more about palm oil & palm shortening here in my post – What About Palm Oil?
AIP Carrot Cake with Lemon Cream Frosting
Yield: 14 to 16 - 2" Square Pieces
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour5 minutes
♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Ashley Clark ♥ No need to miss out at party time just because you're on the AIP! This cake is perfect for birthdays, anniversaries and any delicious celebration.
Grease an 8x8 pan with avocado oil or other compliant fat
Put tigernut flour in a coffee/spice grinder and grind until fine
Add all dry ingredients (excluding Agar Agar) to a large mixing bowl
Fold the carrots into the dry ingredients
Mix wet ingredients (excluding the water listed with the Agar Agar) together in a medium bowl and set aside
In a small sauce pan, heat the 8 Tbsp of water and Agar Agar over high heat, whisking continually until thickened. The mixture should be bubbling the entire time. Once thickened pour immediately into the wet ingredients and mix thoroughly
Pour wet ingredients into the dry and mix just until combined (do not over mix)
Pour into prepared pan and spread evenly
Bake for 18 minutes and then cover the pan with aluminum foil and continue baking for an additional 16 minutes. Toothpick inserted in the centre should come out clean when cooked
Allow to cool in the pan
Invert to cooling rack and cool completely before frosting
Instructions for Icing:
NOTE: The icing ingredients listed above will make enough to ice one cake. If you want to pipe decorations on the cake, make an extra batch of icing for that purpose or simple pipe decorations on the bare cake - that looks pretty too.
Using a hand mixer, combine all icing ingredients together in a medium bowl and immediately ice the completely cooled cake.
Serve immediately or refrigerate.
Refrigerate left overs.
Agar Agar Substitution:
If you do not have agar agar you can use gelatin instead - HOWEVER, the ratios are different from what I've read (contrary to early learnings about this).
This recipe is basically calling for 2 eggs OR 2 Agar Agar eggs OR 2 gelatin eggs - so, you do you! Choose the one that's right for your stage of the AIP / diet!
How to Make A Gelatin Egg!
I have a lot of folks ask about this because they've had issues with making them. The method I always use is a success and is as follows...
Add water to a small pot and sprinkle the gelatin over top. Allow to sit for 2-3 minutes until the mixture hardens somewhat. Place the post on a burner set to low heat for 1-2 minutes until the gelatin starts to melt. Be careful not to burn it! I usually stand by and start immediately whisking it. Remove the pot from the heat and vigorously whisk until the mixture becomes frothy.
FOR THIS RECIPE - use 2 Tbsp Gelatin and 1/2 Cup Water to = 2 Gelatin Eggs
https://aiprecipecollection.com/wp-content/uploads/2020/09/Ashley-Clark-Carrot-Cake1w.jpg960907Gail Shanklandhttps://aiprecipecollection.com/wp-content/uploads/2018/07/AIP-RC-LOGO-CLEAR-1500x515.pngGail Shankland2020-09-01 19:10:222023-10-30 22:53:35Carrot Cake with Lemon Cream Frosting
Okay, I’m not gonna lie to ya, this Frozen Chunky Chocolatey Monkey Cake is a bit of a project! BUT … despite the abundance of steps, it’s really pretty easy, and the work can be spread over a couple of days – OR- you can choose your level of difficulty and simplify it!
I went all out on the decorations, and it was a labor of love as we celebrated the end of an unprecedented school year for my nephew. It’s pretty impressive looking ice cream cake, and everyone, even the non-AIPers, loved it!
To be honest, I’ve tried to keep things as easy as possible without sacrificing the “WOW!” factor. There are only SIX ingredients plus the AIP compliant cookie mix that’s used for the cake base and decorations! (See below for more about this cookie mix or follow the link in the recipe to order!)
Since I’m not a pro recipe developer and I’ve never made an AIP ice cream cake before, I wasn’t sure if I would have enough to create one large cake or just a small one, so I opted to play it safe and created two smaller cakes instead.
In hindsight I was really glad I’d made two instead of one – it allowed me to have one perfectly decorated and ready to present to my guests and one pre-cut so I could avoid the stress of making sure my ice cream cake was thawed enough in advance.
And as if that wasn’t good enough, since we only ate one cake, I was able to safely store the other in a large freezer bag and have friends over for a nice treat more than a week later! Talk about an unexpected batch cooking victory!
Level of Difficulty
Don’t let all the ingredients and steps fool you, you can make this cake as complicated (you can add more layers and flavors if you want) or easy as you want it to be!
I went all out because it was a celebration, but you can still make this look impressive with one flavor of ice cream and some cookie chunks and basic chocolate shell drizzle. OR or don’t worry about layering it and swirl the two flavors together instead … anything goes!
I really do recommend the chocolate covered bananas though for the Chunky Chocolatey Monkey Cake theme – they’re so easy and you’ll fall in love with them! I’d even serve them as a stand alone dessert in the future – they were a huge hit! HINT: They keep really well in an air-tight container in the freezer and make a great treat when you need a little something!
Don’t have a spring-form pan or don’t want the hassles of trying to cut an ice cream cake? You can also make these into individual servings by using a muffin pan with parchment liners instead! Don’t have a muffin pan? Just buy some parchment liners and place them on a baking sheet and bake your cake base/cookies right in the liners.
Not into bananas or chocolate? Try different flavors of ice cream and decorate with freeze-dried or fresh fruit … the options are limited only by your imagination! You can find lots more ice cream recipes in the AIP Recipe Collection Facebook Group that will inspire you!
Have fun with it!
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It’s one of the hottest new AIP products on the market … “Eat G.A.N.G.S.T.E.R.” AIP Elimination Stage Compliant cake & cookie mixes that are SUPER DELICIOUS and so easy to make!!
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Frozen Chunky Chocolatey Monkey Cake
Yield: 12 Servings
Prep Time: 1 minute
Total Time: 1 minute
♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This one's a labor of love, but I think it's totally worth it for the WOW factor alone .. never mind the fact that this ice cream cake is 100% AIP Elimination Stage Compliant!
Ingredients
Layer 1 - Cookie Base (also used as cookie crumble and decorations)
Prepare the Eat Gangster Carob’Out Fudge Cookie Mix according to package directions.
Line a small cookie sheet with parchment paper and line your spring-form cake pan or pans (either two 6-inch or one 10-inch) with a disc of parchment (I cut mine to the exact size of my pans).
Once your cookie dough is ready to be worked with, split the ball of cookie dough in half. Use one half of the dough to make traditional cookies as directed on the package (these will be used as decoration elements) and use the other half of the dough to create a cookie base for your cake. If using two pans, split the dough in two. Roll the dough in your hands and start flattening it, then simply press it into your cake pan(s) so that it just reaches the edge – try to avoid having it touch the sides of the pan to ensure an easy release.
Bake your cookies and the cake bases according to the package directions. Allow them to cool completely.
Layer 2 - Frozen Bananas
Line the sides of your cake pan(s) with a ring of parchment paper to make releasing your cake a breeze.
Slice the frozen bananas into 1/4" thick coin shapes. You'll need enough to create a single layer in the bottom of your pan(s). TIP: I keep a supply of whole, ripe, peeled bananas individually wrapped in my freezer for use in smoothies or ice cream so I didn't even need to plan ahead!
Arrange the slices on top of the cooled cake bases and place them in the freezer.
Layer 3 - Dairy Free Vanilla Ice Cream
In a large liquid measuring cup or bowl combine the vanilla ice cream ingredients until well blended and refrigerate until cold.
Pour the chilled vanilla ice cream mixture into your ice cream maker and follow the manufacturer’s instructions for churning.
When the ice cream is ready, pour or scoop it into your pan(s) and smooth with a spatula.
Crumble a few of your prepared cookies on top of the vanilla ice cream layer and return it to the freezer until firm.
These can be made in advance and stored in an air-tight container a day or two in advance if you prefer.
Line a plate, tray or storage containers with parchment paper – these will need to go in your freezer so make sure it’s a suitable size.
Mix the carob and coconut oil until it is completely smooth.
Work quickly to coat the frozen banana slices with the chocolate shell mixture. I find it helpful to use a toothpick to dip and flip them and then move them to your prepared parchment.
Work until all of your banana slices are chocolate covered. Store in the freezer.
Optional Decorative Icing
The optional decorations for this cake can be made, piped on parchment paper a day in advance and stored in an air-tight container in the fridge.
Mix the three decoration ingredients together until very, very smooth. If you want white decorations, omit the carob but note that you may need to use less banana or more coconut concentrate so the decorations will be firm enough.
Line a cookie sheet with parchment paper and pipe your icing into various shapes, designs and sizes. I found it best to use a large decorating tip.
Place the decoration in the fridge until firm. If you won’t be using them until the next day, store them in an airtight container so they don’t dry out.
Layer 4 - Dairy Free Chocolate Banana Ice Cream
When your vanilla ice cream layer is firm you can begin this step.
Using a high speed blender, simply break the frozen bananas into small chunks and pulse to start breaking them up.
Add the carob powder and blend on high speed until smooth, scraping the sides often.
If your blender is struggling, allow the mixture to warm slightly and try again or add a teaspoon of water at a time and try blending again. Be careful not to add too much water.
Spread the chocolate banana ice cream in the pan and return to the freezer until firm or overnight.
Decorating
When you're ready to put the final touches on your cake, prepare the chocolate shell drizzle
Mix the carob and coconut oil until it is completely smooth.
Remove your cake from the freezer, remove the spring form pan ring, place your cake on a cake plate and remove the parchment ring from the sides.
Drizzle the chocolate shell over the cake or pour it along the edge and allow it to run down the sides. Be aware that it solidifies quickly so try not to pour too much in one spot or it will be too think and difficult to get a fork through to eat.
If you’re using the optional decorative icing, remove it from the fridge and allow it to warm slightly while you continue.
Continue decorating your cake by arranging the frozen chocolate covered banana bites on the top of your cake. It looks nice to cut some in half.
Used some of the Carob’Out Fudge Cookies as decorations – beak some in chunks and crumble others so you have lots of different textures.
If you’re using the optional decorative icing you’ll find once it has warmed up a little that it’s pliable and you can quite easily arrange it around the base of the cake. I’m no expert at icing so pre-piping it onto parchment the day before I planned to serve the cake really took the stress out of the process.
Once you’re happy with the look of your cake, place it back in the freezer so everything freezes in place.
Serving
Remove your cake 15-20 mins prior to serving so that the ice cream softens a little.
Cutting an ice cream cake can be tricky. Warm a large knife by running it under hot water.
Rather than trying to cut all the way across the full diameter of the cake, insert the tip of the knife in the center of the cake and slowly press down.
Rinse and warm the knife and continue cutting into slices.
Enjoy! ♥
Leftovers can be stored in the freezer for several days or even a week in a Freezer-capable ZipLoc bag or airtight container if you have one suitably sized.
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If you’re just getting started on the AIP and you haven’t heard of TigerNuts, I’m sure you’ll be running across recipes soon that call for one iteration of them or another.
About Lovebird
While I’m not a recipe creating expert, I’m pleased to have accepted the invitation from 
