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    Raw Carob Fudge

    Source of Recipe

    Brenda Lee Olson

    Recipe Introduction

    by Chef Suzanne Alex Ferrara, The Raw Food Primer

    List of Ingredients

    2 cups raw almonds (soaked for a minimum of 6 hours)
    1/2 cup raw carob powder
    1/2 cup raw honey
    3 Tablespoons raw almond butter
    6 pitted dates
    2 teaspoons cinnamon
    1 teaspoon vanilla extract
    1/2 teaspoon Nama Shoyu (raw unpasturized soy sauce - you can sub coconut aminos or add a pinch of sea salt)
    1/8 teaspoon nutmeg
    shredded organic coconut, unpasteurized and unsulfured


    Recipe

    Put the almonds, carob powder, honey, almond butter, dates, cinnamon, vanilla, Shoyu and nutmeg in a food processor and thoroughly process until creamy.

    Form the mixture into small balls. Roll each in coconut and place the finished candies in paper candy cups. Serve either chilled or at room temperature.

    Makes about 20 pieces


 

 

 


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