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Low Sugar Freezer Cacao Treats

  • Author: Imei Hsu

Diagnosed with an Autoimmune Disease or severe Food Allergies?

5 Actions to Take After You Leave Your Doctor’s Office


An easy-to-make, simple ingredient freezer treat with coconut milk and cacao.



13/4 cups (13.5 ounce can) full fat emulsifier free coconut milk

2 tablespoons pure maple syrup

11/2 tablespoon dark cacao powder

Optional: a sprinkle of cinnamon, 1/4 teaspoon organic vanilla extract


Blend the three ingredients on low-speed in a blender** for your freezer base (optional items, if you prefer), and pour into the silicone tray, leaving room for an optional filling and/or a topping later.

Freeze for at least 45 minutes, or just until the frozen base would prevent a filling or topping from sinking to the bottom.

Optional filling: inject with a piping bag and tip, or insert with a small spoon, smoothing over the insertion point when finished. Optional fillings could be blended fresh strawberries, or for a quick solution, an organic jam with low sugar content.

Optional topping: for those of you without a nut allergy, crushed pistachios or crushed cashews make a great freezer treat topping. If you can’t have nuts, I found a sprinkling of cacao nibs gives it a nice choco crunch to it that does not disappoint. Add this just as the top of the freezer base is beginning to freeze solid.

Presentation: stack a couple of big cube treats in a ramekin, and let it sit 10 minutes to begin melting. It will be frozen solid like a popsicle.  If you insist, melt for 15 seconds max in the microwave; a better option is to take it out in the middle of preparing a meal, or a bit before serving, to soften.

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