Carob Fudgies Recipes
CAROB ALMOND FREEZER FUDGE
Ready in 30 minutes, this carob freezer fudge is low in sugar while still tasting quite decadent. Feel free to change up the nut butter, sweetener, and mix-ins as you see fit. The coconut oil is necessary in this recipe though as it helps solidify the fudge when chilled. It melts quickly so be sure to enjoy it straight from the freezer and don't let it sit on the counter for more than a couple minutes.
Provided by Angela Liddon
Time 10m
Yield 10 large or 16 smaller squares
Number Of Ingredients 8
Steps:
- Line a very small loaf pan (4" x 8") with plastic wrap for easy removal.
- Mix all ingredients together in a large bowl until smooth.
- With a spatula, scoop the mixture into the prepared pan and smooth out.
- Freeze for about 20 minutes, or until solid.
- Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.
Nutrition Facts : ServingSize 1 of 16 squares, Calories 100 calorie, Fat 9 grams, SaturatedFat 6 grams, Sodium 15 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Sugar 3 grams, Protein 1 grams
CAROB FUDGE BROWNIES
These brownies feature neither sugar nor chocolate, rather they are sweetened with honey and use carob powder and brewed tea to give flavor.
Provided by cmsa3
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 9h5m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the spelt flour, carob powder, salt, and baking powder together in a large bowl.
- Stir the honey, brewed tea, cream, vegetable oil, and eggs together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8x11-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 34.3 g, Cholesterol 26.8 mg, Fat 8.4 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 177.9 mg, Sugar 23.9 g
RAW VEGAN CAROB FUDGE BARS
Steps:
- Melt the coconut oil. If it's too hot, let it cool down a bit. I didn't and that's why my fudge had a few whitish parts. It was still delicious though!
- Add the maple syrup and start adding the carob powder little by little while whisking.
- Finally add the nuts and dried fruit and mix everything together.
- Pour the mixture into the container or the tray you are going to use.
- Put it into the fridge overnight.
EASY PEANUT BUTTER CAROB FUDGE
Gluten-free, oil-free, dairy-free, vegan fudge.
Provided by All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished wit
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Place sugar, coconut milk, and herbal coffee in a saucepan and whisk together.
- Bring to boil over medium-high heat stirring constantly (about 1 to 2 minutes).
- Cook at a full boil for 2 minutes, stirring constantly.
- Remove from heat and stir in peanut butter and vanilla.
- Stir in carob powder.
- Transfer mixture to an 8-inch x 4-inch dish. I use a loaf pan and line it with parchment paper to make it easy to remove the fudge.
- Chill before serving.
EXCELLENT CAROB FUDGE
Here is a fudge you Will enjoy and not feel guilty about eating it. It is healthy and very good. This fudge is my sisters favorite after I made some for her. It is easy and yummy too! You can substitute ingredients too if you wish,like...flax seeds, oat bran, powdered milk.
Provided by michEgan
Categories Candy
Time 10m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Melt honey in a double boiler over low heat.
- Add peanut butter and the rest of the ingredients.
- Press into a well greased 9x13 pan.
- Sprinkle with additional cocout.
- let set a few minutes and cut into 24 bars.
CAROB FUDGE
Helga Trask A gorgeous snack that is not just comfort food but healthy comfort food with carob's benefits of more calcium, fewer calories, and less fat than chocolate apparently. Includes 2 hours chilling time.
Provided by Wendys Kitchen
Categories Candy
Time 2h5m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Heat the honey and peanut butter gently.
- Fold in other ingredients when soft.
- Pour on to a non-stick baking dish.
- Spread to 1-2 centimetres thick.
- Chill, cut into squares.
Nutrition Facts : Calories 176.4, Fat 11.2, SaturatedFat 2.2, Sodium 54.6, Carbohydrate 16.9, Fiber 2, Sugar 13.5, Protein 5
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CAROB FUDGE (PALEO & KETO-FRIENDLY) — CAKE, COOKIE, PIE FEST
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Cuisine AmericanCategory DessertServings 6Estimated Reading Time 5 mins
- Next, spread the mixture into a shallow baking pan and refrigerate. Once the carob fudge is thoroughly chilled and hardened, cut into squares. Or, you could refrigerate the mixture just slightly and then spoon out to roll into bite size balls. Be warned you will get carob all over your hands and carob does stain, so be careful not to get it on your clothes! If you choose to roll the fudge into truffle size balls it is important that you chill it first! If you do not the mixture will not be formed enough to hold a shape. Think softened butter versus butter chilled in pat molds. Come to think of it, spreading the fudge into butter pat molds or small candy molds would be a great way to make these.
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5/5 (3)Category CandyCuisine DessertTotal Time 15 mins
- Process all ingredients in a food processor until the mixture combines and becomes more or less uniform and begins to lump together.
- Transfer the mixture into a 5″ springform pan (or a small parchment-lined tupperware container of a similar size). Press the mixture down to pack it in with the back of a spoon as evenly as possible. Cover with another piece of parchment paper and press down with a flat-bottomed object (like the bottom of a measuring cup, etc.) to pack it down even more.
- Freeze for 4-5 hours or overnight. Remove from pan, cut into pieces, dust with additional carob (use a small sieve for even dusting), and enjoy! Keep leftovers frozen, or refrigerated if you prefer a softer consistency.
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- Place butter, milk, and carob or chocolate chips in a large microwave safe bowl. Microwave in 30 second increments, stirring in between, until fully melted.
- Add confectioners’ sugar and vanilla and whisk until a cohesive mixture is formed and there are no lumps. Pour into the prepared pan. Refrigerate for about 4 hours until firm.
- Cut into pieces and serve or package to give as gifts. Fudge may be stored in an airtight container at room temperature for up to 2 weeks.
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- BRING to a boil, stirring constantly and boil for 2 minutes. (use a lid as a shield, because it will spit at you!)
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- Preheat oven to 180°C (160°C fan-forced/350°F-375°F) and lightly grease and line the base of 3 x 20cm (8 inch) sandwich cake tins.
- In a large mixing bowl, combine flour, sugar, carob powder, baking powder, bicarbonate of soda and salt flakes, stirring to combine.
- In a large jug, combine eggs, carob syrup, sour cream and vanilla, whisking to combine. Set aside until required.
- In a large jug, combine melted butter and coffee granules, whisking gently until coffee dissolves. Add oil and water to the butter mixture, whisking until mixture is well-combined.
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- In a food processor, combine all the ingredients for the Coconut-Date Layer. Blend for at least 30 to 60 seconds until a wet mixture that sticks together forms. Press evenly and firmly into the bottom of your prepared dish. Place in freezer while you make the next layer.
- Clean out the food processor and add all the ingredients for the Avocado Fudge Layer. Blend until pureed. Scrape and smooth on top of the Coconut-Date Layer. Return to freezer.
- Now make the Chocolate Fudge Layer. In a glass measuring cup, melt the dark chocolate in the microwave in 30-second intervals. Alternatively, you can melt over a double boiler. Stir in 1 tablespoon of butter until smooth. If needed to thin out to a pourable consistency, stir in the remaining tablespoon butter. Smooth on top of the Avocado Fudge Layer using a small rubber spatula. Return to freezer until firm – at least 30 minutes.
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