1/2 c. coconut oil
1/4 c. carob
1/3 - 1/2 c. agave nectar
1 tsp. vanilla (or other flavoring, optional)
1 - 2 splashes of Amaretto
Melt coconut oil in sauce pan over medium heat. Remove from heat and whisk in remaining ingredients until smooth. Pour in glass baking dish lined with tinfoil or a muffin tin with silicone muffin molds.
Freeze 30 min. Remove, cut, and serve!
You can twist this recipe any way you like. For instance, I turned it into coconut fudge by eliminating the vanilla and adding 1/2 c. of finely shredded, unsweetened coconut and 1 tbsp. coconut extract (to taste).