Dilly Bar Recipe
Equipment
Ingredients
- 1 cup heavy cream or coconut milk if dairy free
- 1 cup unsweetened almond milk
- 4 tablespoons Natural Sweetener or 3 teaspoons stevia glycerite
- 1 teaspoon vanilla extract or cherry extract
- Pinch Redmond Real salt
CHERRY COATING:
- 6 tablespoons butter or coconut oil if dairy free
- 4 tablespoons Natural Sweetener or equivalent
- 1 teaspoon cherry extract
- 1 teaspoon natural red food coloring
- 1/8 teaspoon Redmond Real salt
Instructions
- 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.
- 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.
Nutrition
Calories: 180 | Fat: 20g | Protein: 1g | Carbohydrates: 1g | Fiber: 0.1g | P:E Ratio: 0