Pecan Pie Frozen Yogurt (Dairy Free)

Ingredients

• 2 (13.5 oz) cans coconut milk
• 3 probiotic capsules (25 billion c.f.u)
• 1 1/2 Tbsp unsulfurred blackstrap molasses
• 1/2 cup powdered sweetner (or another 1-2 Tbsp molasses for Paleo)
Pecans
• 2 cups chopped pecans
• 4 Tbsp grassfed butter (or ghee or coconut oil)
• 2 Tbsp powdered sweetener (or 1 Tbsp honey for Paleo)
• 1/2 tsp cinnamon
• 1 tsp vanilla

Instructions

1. Pour the coconut milk into a 1 quart mason jar.
2. Open the probiotic capsules and pour the contents into the mason jar. Stir to thoroughly incorporate.
3. Close the mason jar and place it into the oven with the oven light on (do NOT turn on the oven).
4. Allow to it sit in the oven for 24 hours. Place in the refrigerator for 1-2 hours or until cooled.
5. Add the coconut milk yogurt, molasses, and sweetener to a blender and blend until smooth.
6. Pour into the bowl of an ice cream maker and process according manufacturer's directions.
7. Meanwhile, heat the butter (or ghee or coconut oil) in a skillet over medium heat. Add the pecans, sweetener, and cinnamon. Cook for 1-2 minutes or until the pecans are lightly toasted. Remove from the heat and add the vanilla. Stir to combine.
8. Pour the pecans onto a piece of parchment paper and allow to cool while the yogurt churns. Once finished, add the pecans and stir to combine.
9. Allow to harden in the freezer for 1-2 hours or serve immediately for soft serve

Notes