Low Histamine White Chocolate Popsicle’s

It is SUMMER time and thus Popsicle time 🙂 And I must admit that I have had a hard time not eating a ton of magnums not to mention Ben and Jerry’s…… And even though my gut has done some healing since last year, I’m still not a the point where I can just let go and munch on all of these summer time treats. While one or two magnums is fine for me now, more certainly is not (way to much dairy for my system)…. and I might as well face the truth! Once I eat one, I want a million more. But with these Low Histamine White Chocolate Popsicle’s (dairy free o/) – I might never ever “need” another magnum again. YES! They are that good 😀

These Low Histamine White Chocolate Popsicle’s are super easy to make, from a few pure whole foods. All you need is these 5 ingredients: cacao butter, coconut milk (get one with out a bunch or E numbers in there, I use one that only contains coconut and water! or you can make it yourself), honey (or maple syrup if vegan), pure vanilla powder, and some berries of your choice 🙂 I made mine with a mix of frozen blueberries and raspberries. Even though raspberries are not exactly considered low histamine, I recently reintroduced them, and damn I’ve been missing them. If you are not that far along in your healing stick to blueberries or other tolerated berries.

You need to start by melting the raw cacao butter, I did this in a water bath (bain-marie). Once all the cacao butter has melted, let it cool down a bit (as close to room temperature as you have patience for) before mixing it with the other ingredients. Add the coconut milk to a container suited for a hand held blender, or a blender. Add the honey (or liquid sweetener of your choice), pure vanilla powder, and the cooled down cacao butter. You will now see three layers: honey, coconut milk and cacao butter on top. In order to get these layers to mix well and stay mixed, you need to blend it. My inner chemistry nerds wants to say: “Blend it, til a staple emulsion has formed” 😉

Chop up your berries a bit. I used a mix of frozen blueberries and raspberries, and just chopped it up roughly. You can of course make it with fresh berries. Then distribute the berries evenly between your popsicle molds, and pour in the white chocolate mixture. Add the sticks, and freeze for 3-4 hours, or until completely solid. This portion makes 4-5 popsicles, depending on the size of your popsicle molds and the amount of berries used.

Enjoy 🙂 And please let me know if you are as much in love with these Low Histamine White Chocolate Popsicle’s as I am o/…….. For Ingredients and equipment used, see resources below 🙂

Low Histamine White Chocolate Popsicle’s

• Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4-5 1x
• Category: Popsicle's

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Description

Dairy free homemade Low Histamine White Chocolate Popsicle’s. These Popsicle’s are also easy to make vegan, just replace the honey with a vegan liquid sweetener of your choice, and you have a deliciously creamy White Chocolate Vegan Popsicle.

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Ingredients

• 1/2 cup raw cacao butter (ca. 75 g)
• 2/3 cup coconut milk (150 ml)
• 1–2 tbsp of honey (or liquid sweetener of your choice)*
• 1/8 tsp pure vanilla powder
• 75–100 g frozen blueberries/raspberries (optional)

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Instructions

1. Melt the raw cacao butter, I did this in a water bath (bain-marie).
2. Once all the cacao butter has melted, let it cool down a bit (as close to room temperature you have patience for) before mixing it with the other ingredients.
3. Add the coconut milk to a container suited for a hand held blender, or a blender. Add the honey (or liquid sweetener of your choice), pure vanilla powder, and the cooled down cacao butter.
4. You will now see three layers: honey, coconut milk and cacao butter on top. In order to get these layers to mix well and stay mixed, you need to blend it. Blend til a uniform emulsion has formed.
5. Chop up your berries roughly. I used a mix of frozen blueberries and raspberries.
6. Then distribute the berries evenly between your popsicle molds, and pour in the white chocolate mixture.
7. Add the sticks, and freeze for 3-4 hours, or until completely solid. This portion makes 4-5 popsicles, depending on the size of your popsicle molds and the amount of berries used.

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Notes

• I think for me the perfect amount of honey is 1 1/2 tbsp! With 2 tbsp it becomes at bit over sweet and with 1 tbsp, I want it to just be a bit more sweet. So let it depend on how sweet your tooth is, and keep in mind the less sugar you eat, the less sweetness you need.

Resources

Here are a few links to some of the ingredients and equipment I used for this recipe. In all disclosure the links to amazon below are affiliate links, which means that if you click on to the product in question and buy it, I get a small commission. This will hopefully help me to cover some of the costs of running this blog. However, this does not cost you anything additional when you order through one of these links.

US/AMAZON.COM:

Popsicle molds

Organic Raw
Cacao Butter

Organic Pure
Vanilla Powder

UK/Amazon.co.uk: 

Popsicle molds

Organic Raw
Cacao Butter

Organic Pure
Vanilla Powder

The Netherlands: 

I bought the cacao butter and vanilla powder at ekoplaza 😉

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