Okay, so carob doesn’t taste like chocolate.  But it does taste amazing, and its color, flavor, and texture will satisfy you in a similar way – and without all the problems that chocolate causes as a major migraine trigger.  If you’re not sensitive to lectins, oxalates, or maple syrup, this treat may be for you.

Carob is the powdered flour of the locust bean, which is a great source of riboflavin and B6, especially.  It’s also high in calcium, copper, potassium and manganese – all supportive to those with migraine. Unlike chocolate, it contains zero caffeine.  It appears that one potential reason why chocolate is such a migraine trigger is because it contains phenylethylamine. The phenylethylamine will compete with histamine for its degradation, leading to an overall higher histamine load.  Carob is also free of theobromine, theophylline, tyramine, anandamide, and oxalic acid.

Carob is made through a fermentation process, however, which is why I am calling this a “lower histamine” recipe.  While this dessert will certainly add less to your histamine load than eating chocolate will (by a long shot), those who are stuck in chronic migraine and brain fog should probably hold off on making this recipe until they have stabilized more on the SimplyWell Protocol.  Those who only have migraine once in awhile are very unlikely to be triggered by this fudge.

What’s great about these little bites aside from the fact they are delicious, is that they are packed with good fats (butter and coconut oil) that will feed your healthy gut flora.  Carob is naturally sweet, so you’ll notice the small amount of added maple syrup in this recipe.  It’s texture is sublime, and it’s easy to make! So, on to the recipe!


  • 1/2 cup virgin coconut oil, melted
  • 1/2 cup butter (or more coconut oil if you’re vegan)
  • 1/2 cup creamy natural almond butter (roasted or raw are both fine)
  • 3/4 cup carob powder, sifted
  • 5 tablespoons pure maple syrup
  • 2 teaspoon2 pure vanilla extract
  • 1/4 teaspoon fine grain sea salt


  1. Line a very small loaf pan (4″ x 8″) with plastic wrap for easy removal.
  2. Mix all ingredients together in a large bowl until smooth.
  3. With a spatula, scoop the mixture into the prepared pan and smooth out.
  4. Freeze for about 20 minutes, or until solid.
  5. Slice into squares or pour into a mould and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

This recipe has been adapted from a recipe found here at Oh She Glows