Friday, May 14, 2010

Carob Fudge

A mom who has children with food allergies learns to adapt. My daughter has done just that and she has quite a number of recipes her allergic kids not only can eat, but love. This recipe for Carob Fudge is one of her family's favorites. I must admit I like it, too. The best thing -- her five year old son likes it. It might be that if he were offered chocolate candy, he would prefer it, but he really does seem to like carob fudge.

Carob might not win out in a taste battle with chocolate, but for health reasons, carob is far superior and carob doesn't contain the caffeine and other ingredients that is troublesome when you eat excessive amounts of chocolate. Carob does taste very similar to chocolate and it doesn't take as much sugar or sweetener to make it sweet. Chocolate, especially cocoa is very bitter and you have to add so much sugar that it takes away most of the health benefits.

This recipe is good. It is healthy. Try it. You may like it, especially if you are trying not to eat too much sugar. It has almonds and coconut flour but it really doesn't taste too much like nuts and not at all like coconut. Best of all, it is gluten-free, dairy-free, peanut-free, egg-free and it can be soy-free. There is no cooking so it can't be hard to do.

Carob Fudge

1/2 cup dates -- chopped and packed
1/4 cup almond (or soy milk)
1 cup raw almond butter
1 teaspoon vanilla extract
1/2 cup carob powder (usually found in the health food section of the grocery store)
1/2 cup coconut flour (we use Bob's Red Mill)

Chop dates and pack into 1/2 cup measuring utensil (as you would brown sugar). Put into a small container and soak in 1/4 cup almond (or soy) milk, overnight.

Stir together the soaked dates (including the liquid) with the almond butter and vanilla. Add carob powder, then knead in the coconut flour to make a thick dough. Press this mixture between two pieces of parchment paper in a small square baking pan (8 x 8). Flatten evenly into the square and place in the refrigerator for several hours. Remove from the pan and cut into squares. Store in the refrigerator in an air-tight container separating the layers of fudge with parchment paper so the pieces won't stick together. Enjoy a healthy snack that kids will like!

2 comments:

  1. Looks delicious! I enjoy your site - such neat photos and I like the recipes, too. Thanks for sharing, Joanie

    ReplyDelete