Ok. So this is now my new ‘go to’ treat!
It’s so simple and you can easily sweeten it even more or make it even more chocolaty:)
For me, this recipe is perfectly lightly sweet (but know that I am very sensitive to sweet products, therefore, add to your hearts desire for this recipe, tasting as you need to until you like it!).
All you need is:
- 1 can of Coconut Milk (not coconut milk from a carton).
- 2 – 3 Tbsp. of Unsweetened Organic Cocoa Powder (or any cocoa powder)
- 1 – 2 Tbsp. of Honey (or agave or similar sweetener).
- Place the can of coconut milk into the fridge for at least 24 hours. This will allow the coconut cream to rise to the top of the can. Be careful not to shake the can, as you will only be taking out the cream part.
- Once the cream has separated and remains on the top, carefully spoon out all the cream, leaving the liquid for another use.
- Place the cream into a small bowl and add the cocoa powder and honey and using a hand blender, puree ingredients until creamy and smooth.
- Taste and adjust for your preferred flavoring.
Either put this into a ziploc bag and cut the corner and pipe into mini bowls or pipe onto cookies or a piece of cake, making it extra special for those with allergies or those who wish for a healthier ‘icing’ choice.
This recipe makes a very little amount:( so double or triple etc. as you wish!
Would love to try this recipe. What brand of kosher cocont milk in a can do you use and where can I purchase it? Have tried searching online in the past unsuccessfully. Thanks.
Chana…that looks AWESOME!!!….WOW!…and its good for you too:)….funny , i was thinking about you just yesterday:):)…how are you feeling?..
It’s a favorite of mine:) B”H feeling good:)
I am so happy to find your blog, here. It’s rare to find frum folks eating organic and GF. Only one other family eats GF and somewhat organic at our Day School. Anyway, I have a similar recipe that I sometimes make on Fridays. It’s a whole can of coconut milk, fat included–no need for refrigeration. Add 3 large or 4 small bananas, one TB honey, one TB coconut sugar, 2 TB of raw cacao, one tsp. of vanilla extract. Mix in a food processor until smooth. Freeze in little containers like Dixie cups or popsicle mold. You can add popsicle stick handles. (I think it needs both bananas and sweeteners because raw cacao is extremely bitter, more so than store- bought cocoa) My husband prefers some mashed up frozen cherries added to this GFDF “fudgsicle” The original recipe is here: http://chocolatecoveredkatie.com/2011/08/11/creamy-chocolate-fudgsicles/ but I made slight doubling changes to feed a family of four twice.
I can’t wait to try your recipe! sounds delicious!! Thanks for posting!