This is a perfect recipe for vegan and gluten-free fudge. You don't have to bake it, but you do have to prepare part of it the night before. This fudge recipe will knock your socks off! Yum!
Almond Carob Fudge
- 1/2 cup dates
- 1/4 cup soy milk (or "milk" of your choice)
- 1 cup raw almond butter (or nut butter of your choice)
- 1/2 cup raw carob powder (or coacoa)
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
Chop dates and cover overnight with the soy milk to soften. Mash and mix all ingredients, including the soy milk soak, together and press in a glass dish. Chill in refrigerator or freezer before cutting to serve.
At first, I would chop the dates in the food processor before soaking. Then I discovered that it was easier if I soaked them first, or just chopped them with milk already in the food processor with them. When I got tired of cleaning the food processor, I tried soaking and then mashing with a fork, and it worked fine. Once, I forgot to mash the dates before adding the other ingredients, and it worked fine anyway. Just be sure to work over any date clumps with a fork as you mash.
Another way to save work is to mix it together in the pan you intend to serve it in. 8x8 is a nice size. Then, I just wipe near the top edge of the pan, which will get messy while you're mashing things, and voila, ready to serve as soon as it's cooled and firmer. Another fun way to serve it is to roll it into small balls and put them in mini muffin papers. I get two dozen balls when I do this.
*Image courtesy Flickr creative commons.