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008. Roasted Peach & Cardamom
Olive Oil Yogurt Popsicles
RECIPE BY RACHAEL GORJESTANI
If I were to bet where savory and sweet meet, this would be it. These pops are chocolate-y with notes of rosemary
and olive oil. Sprinkle some maldon sea salt, and that’s a bonafide afternoon delight.
Yield: 6 pops
5 or 6 tablespoons coconut sugar, depending on preference of sweetness
1 can full-fat coconut milk (1 2⁄3 cup)
1 - 4 inch sprig of fresh rosemary
6 tablespoons raw cacao powder, or cocoa
3 tablespoons Other Brother olive oil 1 tablespoon cacao nibs, optional Flaky sea salt, like maldon, for garnish
In a small saucepan, combine the coconut sugar and coconut milk over medium heat. Whisk until the sugar has dissolved.
Add the rosemary and bring to a boil. Cover, remove from heat and steep for 15 minutes.
Remove the rosemary and transfer the mixture to a blender. Add the cacao and olive oil; blend until smooth.
Pour the mixture into pop molds, sprinkling in the cacao nibs as you go. Freeze for 4 hours, or until solid. Just before serving,
unmold the pops and sprinkle generously with flaky sea salt.