Carrot Cake and Almond Butter Popsicles

These popsicles have a great thick and creamy texture to them without any dairy or sugar. Enjoy as popsicles or even as a smoothie. Makes 5 3oz. sized popsicles.
· 4 large carrots
· 3/4 cup canned coconut milk
· 1/4 cup almond butter
· Juice from 1/4 a lemon
· Cinnamon, Ginger, Salt
· Sweetener of choice (I used 4 drops of liquid stevia, which kept them more on the savory side. You could add a touch of honey, maple syrup, or more stevia if you prefer but they don’t need much).
Peel your carrots then cover them with water and bring to a boil over high heat. Allow to boil for 7-10 minutes or until very soft. Drain them and put them into a food processor.
Puree the carrots until they are a smooth texture. Then add in almond butter, lemon juice, and coconut milk. You can add more coconut milk or even water if you prefer a thinner consistency and more icy popsicle. Puree until everything is combined.
Add in small amounts of sweetener, cinnamon, ginger, and salt. Mix well then taste and adjust the sweetness and seasoning to your liking.
Pour into popsicle molds, insert popsicle sticks, and freeze for 3-4 hours or until they’re solid. To remove them run the bottom part of mold under warm water for a few minutes until the popsicles have loosened. Sprinkle with crushed almond or shredded coconut for garnish.