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well it’s another sunshiny day here in laguna beach – a perfect time for a golden pop.
to be perfectly honest with you i was excited all week to make golden turmeric chocolate chip honey ICE CREAM. the little kitchen was too hot for the ice cream maker and it failed. i’ll keep you up to date when we have a final version of this.
until the enjoy the pops as they are such a quick and easy anti-inflammatory treat to head to the beach.
- popsicle molds
- 3-4 Tablespoons raw monk fruit
- 1/2 Cup organic raw honey
- 3 Tablespoons of golden milk blend with @moondeli golden turmeric
- 3 cans of coconut cream
- add all ingredients into blender to blend & freeze
add in the coconut cream, raw honey, raw monk fruit, & golden milk spice mix to blend.
notes for golden milk spice mix:
I used moondeli’s golden turmeric, cardamom seed powder, sunpotion’s ashwagandha root powder, vanilla bean, & black pepper fruit.
once the mix is blended add into your popsicle mold, and freeze.
when frozen take out and enjoy on a hot & sunshiny day. <3
- homemade chocolate chips (optional)
mix 2 tbsp chunks raw cacao butter, 2 tbsp of coconut oil, 2 tbsp cacao powder & 3-4 raw monk fruit (add more if you want sweeter), & dash of sea salt in a double boiler or the tiny Laguna kitchen style is to put a glass pyrex bowl over a small boiling pot of water. 🙂
mix the chocolate batter until melted and taste until you like the taste.
pour batter into a glass or plastic container and freeze, we used a standard glass 7.2” x 5” x 2.5 containers and popped into the freezer. once frozen chop the chocolate lightly.