Low Sodium Carob-Coconut Fruit Leather

Total time4 hr 15 min

Prep time15 min

Cook time0 min

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Ingredients

8 servings

2 cups fresh or frozen strawberries, hulled
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
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1 cup fresh or frozen mango chunks
¼ cup full-fat coconut milk
2 tbsp carob powder
2 tbsp honey
½ tsp ground ginger
¼ tsp ceylon cinnamon
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 170°F (77°C). If your oven's lowest setting is 200°F (93°C), set it there and prop the door open slightly with a wooden spoon to allow moisture to escape. Line an 18x13-inch rimmed baking sheet with parchment paper.
2
Combine the strawberries, mango, coconut milk, carob powder, honey, ground ginger, Ceylon cinnamon, and sea salt in a blender. Blend on high until completely smooth, about 60 seconds.

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