Ingredients

• ²⁄3 cup homemade Coconut Milk or canned full-fat coconut milk
• ¹⁄3 cup extra-virgin coconut oil
• 2 tablespoons vanilla extract or 11/2 teaspoons vanilla powder
• ¹⁄3 cup carob powder
• Dash of ground cinnamon

Directions

1. Bring the coconut milk, coconut oil, and vanilla to a low simmer in a small saucepan over medium-low heat. If using vanilla extract, let simmer for 5 to 10 minutes, stirring frequently, to burn off the majority of the alcohol (if using vanilla powder, skip the simmering and simply heat to melt the coconut oil).

2. Pour the coconut milk mixture into a blender or food processor. Add the carob and cinnamon and blend for 30 seconds, to 1 minute to thoroughly combine.

3. Pour into individual ramekins, silicone molds, or a large serving bowl. Chill until set, 3 to 4 hours.

4. Enjoy plain or serve with berries.

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