AIP Friendly Carob-Vanilla Cucumber Rounds
Cool, crisp cucumber rounds topped with a cloud of whipped carob-vanilla cream — this is the kind of snack that feels indulgent without asking anything complicated of your kitchen. The cream is built from chilled coconut milk that gets whipped with carob powder, honey, vanilla powder, and a pinch of sea salt until it's thick, smooth, and just sweet enough to feel like a treat. Carob stands in beautifully here where cacao would normally appear, making this a genuinely satisfying option for anyone navigating the stricter boundaries of an elimination-style protocol. Chilling the cream for thirty minutes before assembly is the small step that makes everything come together cleanly — it firms up just enough to mound neatly on each round without sliding off. The whole thing comes together in well under an hour and serves four, making it an easy pick for an afternoon snack spread or a light dessert at the end of a dinner. A dusting of carob powder and a few torn mint leaves finish each round with a little visual flair that looks far more effortful than it actually is.
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Learn more →Ingredients
4 servings
For the carob-vanilla cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp carob powder
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
For the rounds
- 2 medium english cucumbers (about 1 lb total), sliced into ¼-inch rounds
For serving
- 1 tsp carob powder, for dusting
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Open the chilled can of coconut milk and scoop the solidified cream from the top into a mixing bowl, leaving the watery liquid behind. You should have roughly 1/2 to 3/4 cup of thick cream.
- 2
Add the carob powder, honey, vanilla powder, and sea salt to the bowl. Beat with a hand mixer on medium speed, or whisk vigorously by hand, until the mixture is smooth and holds soft peaks, about 2–3 minutes. The cream should be thick enough to mound on a spoon without running.
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