Moroccan Frozen Delight: A Paleo Dessert Recipe

Allergens

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Ingredients

• 2 cups almond milk
• 1 cup coconut cream
• 1/4 cup honey
• 1 tbsp arrowroot flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 cup dried apricots, chopped
• 1/4 cup almonds, toasted and chopped
• 1 tbsp orange zest
• Pinch of sea salt

Instructions

1. In a small bowl, whisk together arrowroot flour and 2 tablespoons of almond milk until smooth. Set aside.
2. In a saucepan over medium heat, combine remaining almond milk, coconut cream, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Stir occasionally until well combined and heated through.
3. Slowly add the arrowroot mixture to the saucepan, continuously stirring to prevent lumps. Cook for 2 3 minutes or until the mixture thickens slightly.
4. Remove from heat and mix in honey, apricots, almonds, and orange zest. Stir until well combined.
5. Pour the mixture into a shallow dish and refrigerate for at least 4 hours, or until chilled.
6. Once chilled, scoop the mixture into individual serving dishes and freeze until firm, about 2 3 hours.

Chef’s Insight

The blend of spices creates a unique and memorable flavor profile that will transport you straight to Morocco.

Notes

This dessert can be prepared up to 2 days in advance.