Carob Fudge
Summary
| Yield | |
|---|---|
| Source | Nourishing Traditions by Sally Fallon and Mary Enig |
| Prep time | 5 minutes |
| Recipes | Desserts |
Description
A refined-sugar-free recipe for carob fudge. Guilt free.
Ingredients
| 1 | c | softened butter, preferably raw |
| 1 | c | raw honey |
| 1 | c | carob powder |
| 1 | T | vanilla extract |
| 2 | t | chocolate extract (optional) |
| 1 | t | sea salt |
Notes
Carob is an excellent source of calcium, containing three times more calcium than mother's milk. It also contains carotenoids, B vitamins, phosphorus and iron. It is naturally sweet, containing about 50% sugars. Unlike chocolate, carob contains no stimulants; it does, however, contain tannin, a substance that reduces the absorption of protein through the intestinal wall. Roasting neutralizes most of the tannins so buy only powder made from roasted carob pods.
Instructions
Place all ingredients in a food processor and process until well blended. Line a large loaf pan with parchment paper and spread mixture about 1/2-inch thick. Wrap up in parchment paper and refrigerate several hours. Cut into small squares and store in an airtight container in the refrigerator.
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