Dilly Bar Recipe
Prep time
Total time
Serves: 8
  • 1 cup heavy cream (or coconut milk if dairy free)
  • 1 cup unsweetened almond milk
  • 4 tablespoons Swerve confectioners (or 3 teaspoons stevia glycerite)
  • 1 teaspoon vanilla extract (or cherry extract)
  • Pinch of fine grain sea salt
  • Cherry Coating:
  • 6 TBS butter (or coconut oil if dairy free)
  • 4 tablespoons Swerve confectioners (or equivalent)
  • 1 tsp cherry extract
  • 1 tsp Natural Red Food Coloring
  • ⅛ tsp fine grain sea salt
  1. Place heavy cream in a blender and purée on high until stiff peaks form. With blender on low, slowly add the almond milk, sweetener, extract and salt. Blend on low until just combined. Taste and adjust sweetness to your liking. Pour into dilly bar molds. Place a wood popsicle stick into the center of each filled mold. Place in freezer to chill for 3 hours or until set.
  2. Place the melted coconut oil or butter into a blender or mini food processor. Add natural sweetener, extract, natural food dye and salt. Puree until smooth. Dip frozen dilly bars into the coating. Place dipped bars on a piece of parchment and place back into freezer for 30 minutes to set. Store in airtight container in the freezer for up to a month.
Nutritional Info:
180 calories, 20g fat, 1g protein, 1g carb, 0.1g fiber
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/dilly-bar-recipe/