Wednesday, April 28, 2010

Carob Fudge

I love fudge, especially when it's filled with walnuts and cashew butter! I found this recipe on diet, dessert and dogs and decided to give it a try. I made a few changes so if you want the original click here.

3/4 cup unsweetened carob chips
1 Tbsp coconut oil
1/4 cup natural smooth cashew butter
1/8 tsp fine sea salt
2 Tbsp agave syrup
10-20 drops plain, vanilla, or chocolate stevia liquid, depending on the brand and your desired sweetness level
1 tsp pure vanilla extract or vanilla paste
1/4 cup coarsely chopped walnuts
Lightly grease a 6 inch (15 cm) loaf pan, or line with plastic wrap.

In a large glass or metal bowl set over a smaller pot of simmering water (the bottom of the bowl should not touch the water), stir the carob chips and coconut oil, until melted and completely smooth. Add the cashew nut butter and salt and stir again until combined. Remove from the heat. Add the agave syrup, stevia, vanilla and nuts and stir well.

Turn the mixture into the prepared pan and smooth the top. Chill until set, about an hour; then cover with more plastic wrap and chill until very firm, 2 hours to overnight. Turn out onto a cutting board, peel away the plastic wrap, and cut into small squares. Makes 12-20 pieces.

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