One of my favourite ways to beat sugar cravings is by including plenty of quality fats in my diet such as coconut, avocado, wild fish, organic poultry, olives and seeds. Other sources of quality fats include organic butter or ghee, nuts, grass-finished beef and pastured pork, but these must be tested in the reintroduction phase of an elimination diet to ensure they do not produce symptoms.

For the most part, I stay away from dairy, grains, legumes and nuts as I have discovered they trigger my symptoms. Yet as much as I believe and understand the inflammatory effect that eating food sensitivities has on your body (even though most do it unknowingly), I am not the type of person to cut a food out of my life forever or entirely. I am a foodie.

I am currently doing what I consider a sugar reset.

Because of my strong sweet tooth, my sugar consumption naturally ebbs and flows. This ebb and flow used to be all or nothing. For example, I would eat bread, pizza, pasta, chips and a nightly chocolate-y dessert or no sugar at all. This is not a healthy relationship with food.

Since following the elimination diet, I maintain a steady intake of plant-based foods where my ebb and flow lies in the outskirts in the form of an evening treat that starts here and there and ends up being nightly. This is when I do some sort of a sugar reset. Not because I have to but because it always makes me feel better.

I rarely eliminate fruit entirely but this time I am dealing with some candida overgrowth so I am temporarily cutting it out. In this instance I did create a sugar-free dessert, but it’s important not to live off of sugar-free snacks and desserts because they miss the point completely.

The point is to include restorative foods such as vegetables so that you don’t lose the opportunity to correct the root problem: a gut inflamed by food sensitivities as well as a potential candida overgrowth.

As much as I love cacao and have no qualms about it, the fact remains that it is a potential trigger both for food sensitivity symptoms and sugar-cravings. Because of this, I made this dessert cacao (chocolate) free by using carob. This makes it both elimination phase and anti-candida diet friendly.

I have included coconut (in three forms!) as well as pumpkin, sunflower and hemp seeds to help squash sugar cravings. I recently found and tried sprouted watermelon seeds and I really enjoy them! They are rich in protein and they are another source of fat.

I normally don’t like the taste of stevia but I’ve used my favourite kind, Now Better Stevia in English Toffee, in a small amount to avoid that overwhelming stevia taste.

The best thing about this bark is that it lasts a long time in the fridge. Both because of the nature of its ingredients but it’s also really filling so you’ll find yourself satisfied with less than you’d expect. I was ready to eat the whole pan and found that a few pieces truly did the trick. But have as much as you want!

Carob Multi-Seed Bark
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Prep Time
15 min
Prep Time
15 min
  1. ½ cup coconut oil
  2. ½ cup coconut butter *I use Artisana
  3. ½ cup carob powder *I use Bob's Red Mill
  4. 2 tsp alcohol-free vanilla extract *I use Simply Organic
  5. 10 drops liquid stevia *I use Now Better Stevia in English Toffee
  6. pinch cinnamon
  7. pinch Himalayan salt
  1. ¼ cup sunflower seeds, raw and unsalted
  2. ¼ cup pumpkin seeds, raw and unsalted
  3. 1/4 cup coconut, shredded and unsweetened
  4. 1-2 tbsp hemp hearts *I use Manitoba Harvest
  5. 1-2 tbsp Go Raw sprouted watermelon seeds, optional
  1. Melt together all of the ingredients minus the toppings
  2. Spread evenly on a parchment-lined baking sheet
  3. Sprinkle the toppings evenly over top
  4. Place in the fridge until hardened
  5. Break into pieces to form bark
  6. Store in the fridge
  1. For extra flavour toast the sunflower and pumpkin seeds. Reserve some of the carob melt to drizzle on top for artistic flair.
Jessica Stopard