Low Sodium Coconut Carob Fudge Pops

Total time6 hr 15 min

Prep time10 min

Cook time5 min

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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⅓ cup carob powder
3 tbsp maple syrup
½ tsp vanilla powder
¼ tsp ground ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp coconut oil

Instructions

1
Combine the coconut milk, carob powder, maple syrup, vanilla powder, Ceylon cinnamon, salt, and coconut oil in a small saucepan over medium heat, whisking constantly until the carob powder is fully dissolved and the mixture is smooth and steaming, about 4–5 minutes. Do not let it boil.
2
Remove the saucepan from the heat and let the mixture cool for 5 minutes, then transfer to a blender and blend on high for 20 seconds until completely smooth and uniform.

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