Pomegranate Carob Bark (Gluten Free, Paleo, AIP)

For those who don’t tolerate chocolate or are following the Autoimmune Protocol, carob is an excellent alternative. It tastes similar to chocolate, with a slightly sweeter flavor and three times the calcium. These are perfect for a holiday dessert or gift giving.

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Like cocoa, carob comes from a pod. The pod contains an edible pulp that is dried and ground into a powder. Because carob is naturally sweet, you can easily omit the maple syrup in this recipe if needed. Carob is also caffeine free and high in fiber. It’s been used medicinally to treat celiac disease as it can help malabsorption! While research is limited, it has also been used in the treatment of heartburn, diarrhea, obesity, vomiting during pregnancy, insulin regulation, and high cholesterol.

Creamy and bursting with flavor this pomegranate carob bark is sure to bring a smile to your face. The pomegranate seeds provide the perfect tangy undertone to the carob. These are perfect for a holiday dessert. Because of the high fat content they would also make tasty fat bombs. A fat bomb is meant to be satiating & energizing, so they work great when you need something to pick you up until your next meal. These are also perfect little morsels of joy if you are just looking to increase your healthy fat intake.

I used this carob powder. It tasted much more like chocolate than other carob products I have had in the past. Definitely a thumbs up!

Pomegranate Carob Bark

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prep 40 mins
total 40 mins


  • 1/2 cup coconut oil, melted and cooled

  • 1/2 cup palm shortening, melted and cooled

  • 3 TBS maple syrup

  • 3/4 cup carob powder*

  • 1 TBS vanilla extract

  • Seeds from 1 pomegranate, approximately 1 cup

*for non aip sub cocoa powder


  1. Stir coconut oil, palm shortening, maple syrup, and vanilla extract in a small mixing bowl.

  2. Whisk in carob powder until well combined. Fold in pomegranate seeds.

  3. Spread evenly in a 9x9 silicone baking pan or on a parchment lined cookie sheet.

  4. Refrigerate until set, about 30 minutes. Break into pieces and serve.

  5. Store leftover bark in the refrigerator.


These melt quickly. Keep them refrigerated until eating.


  • Reduce the vanilla extract to 1/2 TBS and add 1/2 TBS orange extract. (This is my favorite!)

  • Add cardamom (to taste) to the carob mixture.

  • After pouring into pan sprinkle with orange zest.

  • Reduce the vanilla extract to 1/2 TBS and add 1/2 TBS peppermint extract.

  • Omit the pomegranate seeds and replace with your choice of add in: shredded coconut, nuts/ seeds (not AIP), raisins, or dried fruit.

  • Use silicone mini muffin molds for bite sized candies.

  • For more coconut flavor omit the palm shortening and replace with coconut oil.

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