Red Meat Allergy Friendly Coconut Carob Fudge Pops
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ⅓ cup carob powder
- 3 tbsp maple syrup
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine sea salt
- 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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