Low Iodine Carob-Vanilla Veggie Sticks with Coconut Herb Dip
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Learn more →Ingredients
4 servings
For the carob-vanilla dip
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp carob powder
- 1 tbsp honey
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the herb dip
- ½ cup full-fat coconut milk
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh lemon juice
- ¼ tsp garlic powder
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the veggie sticks
- 3 medium carrots, peeled and cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium english cucumber, cut into sticks
- 1 medium zucchini, cut into sticks
- 1 medium beet, peeled and cut into sticks (optional)
Instructions
- 1
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream.
- 2
Add the carob powder, honey, vanilla powder, and pinch of sea salt to the coconut cream. Whisk until smooth and uniform, with no streaks of carob powder remaining. Taste and adjust honey if needed. Refrigerate the carob-vanilla dip while you prepare the remaining components.
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