Mango – Ginger Popsicles
- 2 cups fresh mango, cut into chunks
- 2 inch piece of fresh ginger, peeled and chopped
- 1 ½ dairy free milk of your choosing (we like coconut milk here)
- 1 tsp Health Garden Agave Raw
- Combine all ingredients in a blender until smooth
- Pour popsicle mixture into popsicle molds (if you don’t have, you can use small paper cups)
- Insert popsicle sticks and freeze for at least 4 hours.
- To remove from molds run under warm water for 30 seconds. To remove from paper cups, simply tear the cup off.
- 1 cup balsamic vinegar
- 1 tablespoon Health Garden Honey Sweetener
- 1/8 teaspoon ground cinnamon
- 3 large peaches, halved and pitted
- 2 teaspoons canola oil
- 2/3 cup coconut milk whipped cream
- 6 gingersnaps, coarsely crushed
- In a small saucepan, bring the vinegar to boiling. Reduce heat; simmer, gently, for 10 to 13 minutes or until reduced to about 1/4 cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.
- Brush peach halves lightly with oil. For a charcoal or gas grill, Place peach halves cut-side-down on grill rack directly over medium-high heat. Grill, covered, for 3 to 4 minutes or until just heated through and grill marks begin to form.
- Place a peach half on each of six dessert plates. Drizzle each with 1 to 2 teaspoons balsamic syrup. Spoon dessert topping evenly over peaches and sprinkle with crushed gingersnaps. Cover any remaining balsamic syrup and use within 2 weeks.
- 1 – 15oz can of full fat coconut milk
- 1 tablespoon Health Garden Xylitol
- 1 tablespoon vanilla (optional)
- Put the can of coconut milk in the refrigerator until well chilled. We recommend to do it overnight
- Open the can of milk and scoop out the solid, film layer that is on top
- Stop as soon as you reach the bottom. You only want the solid cream not the water at the bottom
- Place cream in a bowl of stand mixer or just a large bowl
- Beat the cream on high for 3 – 5 minutes using your stand mixer or hand electric mixer
- Keep whipping until mixture is light and fluffy. Then mix in Xylitol and if using the vanilla
- Will keep in fridge for about 5 days in a sealed container
- 3/4 cup Monk Fruit
- 1 pound silken tofu
- 8 ounces bittersweet or semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon chili powder, or more to taste
- In a small pot, combine Monk Fruit with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put the Monk Fruit mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary.
- Divide among 4 to 6 ramekins and chill for at least 30 minutes.
- Serve with coconut milk whipped cream mentioned in the above recipe!