Mini Carob Cups
  • 1 cup melted coconut oil
  • 2 tablespoons maple syrup
  • 8 tablespoons toasted carob powder
  1. Put the melted oil and maple syrup into a medium bowl and, tablespoon by tablespoon, stir in the carob powder until you have a smooth sauce.
  2. Paint the base of the paper cup with a clean pastry brush and then up the sides until the entire inside of the cup is coated. Put these onto a lipped freezer proof tray and pop into the freezer for 10 minutes to harden. Wash and thoroughly dry your brush or it will solidify. Now remove the tray from the freezer and apply a second, thicker coat and pop back into the freezer as before.
  3. Once the carob cups are completely solid you will find the papers slip off on their own but if not, carefully remove them, sit the carob cups back onto the tray and return to the freezer until needed.
  4. Twenty minutes or so before you want to serve, remove the ice cream from the freezer. Once it has softened slightly, remove the carob cups from the freezer and put a scoop of ice cream into each one. Arrange on a serving platter and take straight out to your guests.
Make and freeze both the ice cream and carob cups in advance, but keep them separate. Do not assemble ahead of time, the idea is to have a mouthful of soft scoop ice cream within a crispy carob shell so if you assemble long beforehand, the ice cream will be too hard and once softened, so will your carob shell.
Recipe by Autoimmune Wellness at