Go Back
–+ servings
Thin honey-cocoa freezer shell set over a frozen dessert for later Full GAPS

Thin Honey-Cocoa Freezer Shell for Full GAPS

A thin three-ingredient later-Full-GAPS cocoa shell that sets quickly over a fully chilled or frozen dessert.
Print Recipe Pin Recipe
Servings: 1 batch
Course: Dessert, Freezer Shell
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Thin Honey-Cocoa Freezer Shell
  • 1/4 cup natural non-hydrogenated coconut oil melted over low heat
  • 2 tablespoons pure organic cocoa powder level measures
  • 2 tablespoons raw honey added off heat

Equipment

  • Le Creuset stainless-steel saucepan
  • Stainless-steel whisk
  • Level measuring cups and spoons
  • Stainless spoon
  • Cold uncoated stainless tray
  • Covered glass storage container

Method
 

  1. Heat the coconut oil in a Le Creuset stainless-steel saucepan over low heat only until the last solid piece melts, then turn off the heat and move the pan off the burner.
    Coconut oil just melted over low heat in a Le Creuset saucepan for Full GAPS freezer shell
  2. Off the heat, whisk in the cocoa and raw honey until the coating is uniformly dark and smooth, with no dry cocoa, amber honey streaks or clear oil ring.
    Smooth cocoa and raw honey freezer-shell coating whisked off heat for Full GAPS
  3. Spoon or drizzle the fluid coating over a fully chilled or frozen Full GAPS dessert. Let the thin layer set until it is firm and no longer glossy-wet.

Notes

  • The source supplies no portion yield or timing; one batch is a scaling base only.
  • Pure organic cocoa is occasional on later Full GAPS after digestive symptoms are gone.
  • The parent mint-kefir-popsicle formula remains held; this separately usable shell does not release it.
  • At 2x use 1/2 cup coconut oil, 4 tablespoons cocoa and 4 tablespoons raw honey.

Tried this recipe?

Let us know how it was!