1 13 ounce can of coconut milk (the organic ones are lovely)
1/3 cup dark baking cocoa
2 tablespoons honey (substitute 4 table spoon maple syrup)
1 teaspoon pure vanilla
pinch of kosher salt
1.Place all ingrediants in the blender and process blend
2.Taste and adjust sweetness by adding more honey or maple syrup.
3. For extra creaminess, let the mixture sit for 30mins then blend it again on high speed.
4. Divide the mixture into the oogaa divided plate.
5. Add stick or oogaa spoon and freeze
Photo credit Sara Perry
recipe credit www.creeksidecook.com