Ingredients
- 2½ to 3 cups grated, fresh carrot
- 2 cans full-fat coconut milk (13-15 ounces) ( or natural yogurt )
- 1 teaspoon cardamom seed, crushed
- optional : ⅓ cup honey ( raw honey ideally)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- optional: raw cacao liquor+ nuts
Instructions
- Stir together all of the ingredients in a medium saucepan. Bring to a low boil and simmer, stirring occasionally, for 20-30 minutes, or until the carrots are very tender. The liquid will also reduce and thicken somewhat as it cooks, which you want. Let the mixture cool completely.
- Fill your ice pop molds with the carrot mixture, leaving a little room at the top of each mold for expansion. With 2 /12 cups of carrots this made 8, 3-ounce pops. Freeze overnight, or until frozen through.
No comments:
Post a Comment