After Thanksgiving I went AIP-lite. I made some green detox soup and ate light for a few days to make up for my body disputing the minor cheats I had over the holiday. I made this recipe up to bring to work for a little snack during my light eating. Because I am so adrenal depleted, I don't try to go VLC (Very Low Carb). I just don't function well. That is why I don't do fasts for the most part. So I wanted to create a little treat to have during the week that would be fast yet satisfying. Just a bite or two. This completely fit the bill. You could travel with this very easily as well. My favorite part is that it is sweet and salty. My favorite flavor combination. I used my food processor to cream the coconut flakes and was sure to scrape down the sides a few times before I finished.
I spread this on apple slices. It was the closest thing to a caramel apple I have had in a long time. It was the perfect treat, salt and sweet, but not too much if eaten in moderation. I am going to make this recipe into cookie frosting this weekend and see what I can come up with for a more complex recipe with a holiday theme!
- 2 cups unsweetened organic coconut flakes
- 4 Tbls maple syrup
- 2 pinches of salt
- 2 Tbls coconut oil
- Heat coconut oil, then add all the ingredients to a food processor. Blend until smooth; a minute or two. Stop and scrape down the sides a few times.
- This is best at room temperature, so store in an airtight container for up to 3 days at room temperature.