Wednesday, October 2, 2013

Peanut Butter Carob Fudge

This does a great job of satisfying that sweet tooth that hits in the middle of the afternoon.  Having some in the freezer comes in handy also for a quick nutritious snack to go.

healthy, gluten free, healthy dessert


P. B. Carob Fudge

2-(2 ½) cups smooth peanut butter
½ cup honey   

1cup coarsely chopped walnuts                                                                                                                                                   
¾ cup finely ground oats
1 cup roasted carob powder
1/3 cup finely ground sesame seeds
¼ cup hemp seeds

Grease a 9”x9” baking dish with xv coconut oil, cut a piece of wax paper a little bigger than your dish, & set these aside.  Mix together 2 cups of the peanut butter & the honey in a large bowl.  Separately mix remaining ingredients together & pour over PB & honey.  With your hands squish the ingredients together until well incorporated, adding more PB if needed to form a dense but moist dough.  This will take a few minutes.  Scrape it into the baking dish, cover with wax paper & press hard on top to consolidate fudge & even out the top.  Cover & chill in frig over night.  Cut into squares & enjoy.  Keep refrigerated for up to a week, or freeze in individual squares.

Options:  Omit hemp seeds & replace with an equal amount of ground oats.  Pecans in place of walnuts are good, & if you choose to omit the nuts all together, start with 1 ½ cups PB.  Any nut butter you choose can be substituted for the peanut butter.  And of course unsweetened cocoa powder can be substituted for the carob; initially reduce the cocoa powder to ¾ cup, adding in more to your taste.

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