Fudge for the Soul

Posted on November 28, 2006 by Joel Fuhrman
Almond-Carob Fudge
1/2 cup dates
1/4 cup soy milk
1 cup raw almond butter
1/2 cup raw carob powder
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 glass dish. Chill in refrigerator or freezer before cutting to serve. Serves 4.

Vanilla-Carob Fudge
1 1/2 cups almonds
1/2 cup raw tahini
2 tablespoons honey
1 teaspoon vanilla
1 tablespoon raw carob powder
Process almonds in food processor and then add tahini, honey, and vanilla. Process until well mixed. Press half the mixture in a square baking dish and then add the carob powder to the rest of the mix and process. Drop spoonfuls of the carob mixture on top of the plain mixture and then carefully spread it over the top until evenly distributed. Refrigerate for at least an hour and enjoy! Serves 4.
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