Whoa. That was weird. *ahem*
So, yeah. Summer = hot. And hot weather = cold snacks. Ice cream, ice lollies, milkshakes, sorbets….its all good! Well, actually NOT so good if you’re on an anti-inflammatory or non-allergenic diet, because those store-bought treats usually pack quite the sugar punch. They are also well-known for containing not-so-Paleo ingredients disguised as “healthy” sugar substitutes, such as brown rice syrup, non-GMO corn syrup, evaporated cane juice, and agave nectar to name a few. Did you know that agave nectar acts similarly or even worse in the body as does fructose? (More on different sugars in a future post!)
If you’re on a healing diet, the coolest thing about making virtually all of your meals from scratch is that you get to CONTROL the ingredients that go into your meals. It can be daunting to not be able to just grab some convenience food once in a while when you don’t feel like cooking, but the upside is that YOU are the creator of your foods and goodies, and YOU know how you like them to taste, and how much salt/spice/sweetener/etc you want to go into your dishes.
With these Cherry Carob Fudge Pops, the above statement holds very true! These are customize-able as whaaaat?! If you are doing zero added sugars, you can omit the honey. Or you could sub out coconut nectar for the honey. If you don’t like cherries, you can substitute strawberries…or go crazy and do a blueberry-raspberry-blackberry blend. If you can have chocolate, you can exchange the carob powder for cacao powder. If you don’t like coconut milk, you could blend up some bananas for that creamy texture instead. Your possibilities are endless with these ice pops, folks, and that is a beautiful thing. Creativity in the kitchen is one way we can make our primal diet lifestyle constantly shiny and new.
The “popsicle” like molds I used are just some plain-ol’ plastic ones I picked up at a dollar store. Eventually I plan to replace them with something moree on the upgrade-side. It will probably be soon, too, as my little Elizabeth is enjoying making these with me, and its getting her to enjoy ice cream type treats with out all the gunk and chemicals of the processed kinds from the store. These are so kid-friendly, and if you don’t already have your children involved with you in the kitchen, get them in there with ya, girl! They love to create and make messes (and help clean with Mommy or Daddy) and your chances of the munchkins eating healthier are definitely greater when they get to play with the food too.
I used plastic spoons in place of the missing tops…next time I would like to use some wooden sticks or find some that are reusable so our dining choices are more green and Earth-friendly.
Enjoy your chilly treat!
- 1 1/4 cups Coconut cream, divided (Aroy-D is my fave), you may need a bit more or less depending on the size of your pop molds...play it by ear 🙂
- 1/2 cup Dark sweet cherries, frozen
- 2 Tb Honey, divided (use more or less to suit your taste and dietary needs)
- 1 tsp Vanilla extract, divided (*omit for strict AIP*)
- 2 pinches Real Salt, divided
- 1/4 cup Carob powder
- Pulse cherries and 1/2 cup of the coconut cream, 1/2 the vanilla (omit for AIP), and 1/2 the salt in a high speed blender.
- Scoop evenly between 2-cup-total-capacity frozen pop molds, filling each mold about half way, using a tablespoon or cookie scoop. Set aside.
- Place remaining ingredients into blender, and pulse until it starts to come together. Add more or less coconut cream to suit the size of your pop molds.
- Turn machine off and use a blender scraper to mix evenly and well.
- Scoop fudge mixture on top of the cherry mixture.
- Insert tops of molds, or use wooden sticks or bpa free plastic spoons as handles.
- Freeze for at least 4 hours to set.
- Sprinkle with carob powder for a dramatic effect if desired.
- This can also be made without a blender by chopping up the cherries, then mixing ingredients well in a bowl (diving the mixture as recommended in the recipe so that you get the pretty layers).
- Coconut nectar can be substituted for the honey for a delicious sweetener swap.
- Cacao powder can be substituted for the carob if you have reintroduced it on the AIP, or if you know it is a safe food for you.
- Try different fruits if desired! Play with the recipe and have fun!