Carob Fudgies Recipes

CAROB FUDGE BROWNIES

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.

EXCELLENT CAROB FUDGE

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

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.

FANTASTIC CAROB FUDGE

Steps:

• In a bowl, stir dry ingredients together.
• In a pot, melt honey with peanut butter over low heat.
• When liquid, remove from heat and add dry mixture and vanilla; mix well.
• Spread into 8x8-inch pan.
• Refrigerate.

CAROB WALNUT FUDGE

Steps:

• Mist an 8-inch square pan with nonstick cooking spray and set aside. Combine nut butter and syrup in a saucepan and heat over low heat, stirring almost constantly until mixture is soft and blended.
• Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.
• Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.
• TIP: to easily release brown rice syrup from the measuring cup, first coat the cup with oil or cooking spray.

QUICK PEANUT BUTTER-CAROB FUDGE

Steps:

• Combine peanut butter, soymilk, and carob chips in a saucepan.
• Stir over medium-low heat, until chips are melted. Add shredded coconut, mixing well.
• Spread entire mixture in a 9x13 casserole lined with aluminum foil. Chill.
• When firm, remove and cut into pieces. Store in refrigerator.

CAROB FUDGIES

Steps:

• Combine honey, oil and water in a medium saucepan. Heat briefly to melt honey.
• Remove from heat and add vanilla. Stir well.
• Sift together flour, carob, cream of tartar and baking soda. Stir into liquid mixture. Add nuts.
• Drop rounded teaspoons of batter onto cookie sheets. Bake at 325F for 15-18 minutes.
• Cool on wire racks. Store in paper bag. Use within a few days.