I think my biggest anxiety to starting the autoimmune paleo protocol was in thinking that I wouldn’t be able to have treats. Truly, I didn’t think I could do it because the thought of no baking, no brownies, or cookies or any of my sweets was almost too much to bear. Now two things have happened over the last several months: I am learning more and more that restriction causes freedom, if you let it. By which I mean, how in the world do you bake without eggs, sugar, gluten free flours, all the traditional stuff I used to use? A quick scan of the online world shows you that we are getting more and more creative. There are things like tiger nut flour, plantains, using fillers such as fruit, and coconut in every shape and form. Perhaps a little more time consuming, but the results are no less amazing!
I also learned that maybe I was relying too much on treats as an emotional crutch. The longer I am AIP, the more I realize the less I actually need them. With a nutrient dense diet, and my body actually getting the energy it needs, I crave those things less and less. Now mind you I still bake, but more so for the pure enjoyment of it. Not because I “need” something sweet.
This recipe, however, does both. It satisfied the desire to create something that fit the restrictions, but also that tastes oh-so-good.
Note: The pumpkin adds a creaminess to the bar, but you can’t taste any “pumpkin.” This bar is not very sweet, which according to my taste buds right now is good. But feel free to pl ay around with the sweetener. I used unsweetened carob chips too.
*adapted from PurelyTwins chocolate chip whip cream bars with cookie crisp cereal
- 2 large ripe plantains
- ½ c pumpkin
- 2 tbsp tigernut flour
- ½ tsp baking soda
- 3 tbsp coconut butter
- ¼ c coconut oil
- 2 tbsp honey
- ¼ c carob chips
- Preheat oven to 350deg
- place all ingredients (except chips) in bowl of food processor
- blend until smooth (a couple of minutes)
- pour into greased loaf pan
- fold in carob chips
- bake for 40-50 min (until inserted knife comes out clean)
- Meanwhile, grab two chilled cans of coconut mllk.
- Scoop out just cream and whip until fluffy.
- Place back in fridge while bars cool (at least one hour)
- cover bars with whip cream, since and enjoy
*Shared on Paleo AIP Roundtable #78