Saturday, July 9, 2011


Chewy Freezer Fudge
(from the book Raw Food Real World pg. 261)
1 16 oz jar almond butter
1/4 cup carob powder (or cocoa powder)
1/2 cup plus 2 Tbsp maple syrup
1 heaping Tbsp coconut butter
2 tsp vanilla extract
1 tsp sea salt
In a large bowl, combine all ingredients and stir well until smooth.  
Line a square baking pan with plastic wrap.  Spread mixture evenly and  
cover with wrap, pressing to flatten.  Place in the freezer to chill  
for an hour or so, then flip over, remove plastic wrap and cut into  
small squares.  Store them covered in the freezer (preferably not  
touching each other so you can pull them out individually).  If left  
at room temperature they will become too soft.  Makes about 64 1"  
squares 3/4" thick.
Recipe Submitted By Carissa Buck, 8 Week Challenger 
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1 comment:

  1. I've made this with both raw almond butter and toasted almond butter. They are both very good but taste different from each other. My husband's favorite is the raw butter because he loves the natural amaretto flavor. Saw him sneaking into it before work this morning so I think I'll need to make more soon ;)