Carob Fudge
Homemade carob chips
Makes 3 cups
1 C. coconut oil
1 C. carob powder
¼ C. Tupelo honey
1 vanilla bean scraped
Preparation
Melt oil over very low heat in a medium pan. Transfer oil to a medium bowl. Add remaining ingredients and mix well. You could also put the mixture in a blender. Line an 8 x8 pan with parchment paper. Pour mixture into the pan. Chill in fridge. Use a knife to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.
CAROB FUDGE
Ingredients
½ C. coconut milk
¼ C. honey
2 ½ C. dark carob chips without milk
commercially prepared or above recipe
Dash Himalayan salt
1 vanilla bean scraped
Preparation
Fudge is perfect for the slow cooker because it doesn’t scorch or burn.
Add dark non dairy carob chips, coconut milk, honey and salt, stir to combine. Cover and cook in a slow cooker on low 2 hours without stirring. It’s important that lid remain on during this 2 hours. After 2 hours, turn the slow cooker off, uncover, add vanilla bean and stir to combine ingredients.
Allow to cool in uncovered slow cooker, until fudge has reached room temperature…approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some gloss. Lightly spray a 1 quart casserole dish with olive oil. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 10 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.
Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.
