You know that old saying: “You can take the Captain Crunch out of the girl, but you can’t take the girl out of the 8th circle of hell also known as PMS”? That sugar-doused cereal used to be my go-to PMS treat in college. I wanted nothing but sweets, treats, and cheats for exactly ONE day out of the month. And you know what that coincided with…


‘Tis no exception in current times as my body tells me “give me all the nutrients” up until that ominous day. This month (yes, I just got that personal) I needed (not wanted)… needed…. chocolate. I’ve cut the real stuff out of my diet for the meantime as I’m eliminating all caffeine to keep my adrenals on the up and up.


Carob is the AIP answer to the late-night question “Do I or do I not run to the corner store to buy X Brand of deliciousness?” It may be a moral obligation in fact. Could a murderous, enraged streak erupt if you don’t? Then please run. Fast. [Sprint workout!] Or you can stick to your plan and make these babes.


I have not tried this recipe with fresh blueberries, but I don’t see why you couldn’t. The texture may be slightly different but it will still be delicious. The blueberries add moisture without adding a ton of coconut oil or lard for those of us who do not tolerate high density treats. No blueberry flavor is imparted though. Just be sure to measure the blueberries while frozen because they shrink when thawed!


There’s no way around it – you BEST serve these brownies with a scoop of vanilla coconut milk ice cream. I had them that way last week and they were just wonderful. And made me such a nicer person afterwards.



AIP PMS Brownies [Paleo]

Serves 4 | Prep Time 15 minutes | Bake Time 21-23 minutes

¾ cup frozen blueberries, thawed

½ cup + 2 tbsp Carob powder

¼ cup softened Coconut butter

¼ cup Coconut or maple sugar

1 tsp Cream of tartar

1/2 tsp Baking soda

¼ tsp Sea salt

Gelatin Egg (recipe in instructions)

  1. Preheat the oven to 350 degrees. Grease an 8×5 inch loaf pan lightly with coconut oil.
  2. Combine all ingredients except the gelatin egg in a high speed blender until smooth.
  3. Prepare the gelatin egg: Whisk together 1 tbsp gelatin and 1 tbsp tepid water. Vigorously whisk in 2 tbsp very hot water until the gelatin has dissolved. Pour gelatin egg into the blender and blend briefly until combined. The batter will look very dark and a bit drier than traditional brownie batters.
  4. Spoon batter into HALF the loaf pan. This creates 4 thicker brownies and are much more delicious than the thinner brownies created if you use the whole loaf pan.
  5. Bake for 21-23 minutes until the top of the brownies have formed a light crust and feel slightly firm.
  6. Let cool at least 15 minutes prior to eating. I really enjoy them cold out of the fridge with a scoop of coconut milk ice cream!