Carob Fudgies Recipes

CAROB ALMOND FREEZER FUDGE

Steps:

• Line a very small loaf pan (4" x 8") with plastic wrap for easy removal.
• Mix all ingredients together in a large bowl until smooth.
• With a spatula, scoop the mixture into the prepared pan and smooth out.
• Freeze for about 20 minutes, or until solid.
• Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

SUGAR-FREE COCONUT CAROB BARS

Steps:

• Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
• Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
• Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
• Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.

EXCELLENT CAROB FUDGE

Steps:

• Melt honey in a double boiler over low heat.
• Add peanut butter and the rest of the ingredients.
• Press into a well greased 9x13 pan.
• Sprinkle with additional cocout.
• let set a few minutes and cut into 24 bars.

CAROB FUDGE BROWNIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the spelt flour, carob powder, salt, and baking powder together in a large bowl.
• Stir the honey, brewed tea, cream, vegetable oil, and eggs together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8x11-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.

DELECTABLE CAROB FUDGE

Steps:

• Heat the maple syrup and peanut butter on low to medium heat until hot and soft.
• Remove from heat and stir in the remaining ingredients.
• Press the mixture into a 9" or 10" glass pie plate or similar pan.
• If topping, press coconut or nuts on top.
• Chill thoroughly.
• Cut and serve.
• Keeps up to 3 months refrigerated.

CAROB WALNUT FUDGE

Steps:

• Mist an 8-inch square pan with nonstick cooking spray and set aside. Combine nut butter and syrup in a saucepan and heat over low heat, stirring almost constantly until mixture is soft and blended.
• Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.
• Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.
• TIP: to easily release brown rice syrup from the measuring cup, first coat the cup with oil or cooking spray.

CAROB FUDGIES

Steps:

• Combine honey, oil and water in a medium saucepan. Heat briefly to melt honey.
• Remove from heat and add vanilla. Stir well.
• Sift together flour, carob, cream of tartar and baking soda. Stir into liquid mixture. Add nuts.
• Drop rounded teaspoons of batter onto cookie sheets. Bake at 325F for 15-18 minutes.
• Cool on wire racks. Store in paper bag. Use within a few days.

CAROB FUDGE

Steps:

• Heat the honey and peanut butter gently.
• Fold in other ingredients when soft.
• Pour on to a non-stick baking dish.
• Spread to 1-2 centimetres thick.
• Chill, cut into squares.

QUICK PEANUT BUTTER-CAROB FUDGE

Steps:

• Combine peanut butter, soymilk, and carob chips in a saucepan.
• Stir over medium-low heat, until chips are melted. Add shredded coconut, mixing well.
• Spread entire mixture in a 9x13 casserole lined with aluminum foil. Chill.
• When firm, remove and cut into pieces. Store in refrigerator.

EASY NO-COOK CAROB FUDGE

Steps:

• Cream together the butter, honey, and vanilla.
• Add the powders, mix all ingredients well, and form into balls.
• You can form the balls around a cashew or other nut.
• This must be kept refrigerated because of the butter.