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Nutrition Facts
Serving Size 1 (19g) Recipe makes 16 servings The following items or measurements are not included below: brown rice syrup carob powder
Calories 127
Calories from Fat 108		(85%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 73mg		3%
Potassium 139mg		3%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.9g	3%
	Sugars 0.9g
Protein 3.0g		6%
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Carob Walnut Fudge

Recipe #312159 | 13 min | 8 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: White Rose Child
Jul 5, 2008

I can hardly wait to lay tongue on this. It's from "Breaking the Food Seduction" by Dr. Neil Barnard.

SERVES 16 , 16 squares (change servings and units)

Ingredients

1 cup almond butter (or peanut, cashew, or sunflower seed butter- try what you've got!)
1 cup brown rice syrup
1 cup carob powder, unsweetened, sifted
1/2 cup walnuts, chopped

Directions

1
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.
2
Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.
3
Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.
4
TIP: to easily release brown rice syrup from the measuring cup, first coat the cup with oil or cooking spray.

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Featured Reviews for This Recipe

From: Brooke M.

On Jan 18, 2009

Sorry, I hate to leave a bad review, but this was terrible. It turned into a toffee like mess in my saucepan, and the carob powder amount was too much. I ended up adding more rice syrup to try and save it, and ended up pressing the walnuts into the top of the toffee/fudge mixture. It needs some soy milk (about 1/2 cup), and then maybe some oil (1/4 cup), and it may turn out better.

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From: mersaydees

On May 4, 2009

This is vegan to-die-for fudge! This is so vegan delicious! Made as directed. For the almond butter I used Almond Butter. I took the first reviewer's comments into account and so carefully crafted this by, for example, slowly incorporating the carob powder. I used all the same measurements as called for in the recipe, but I chose to make this with a loving hand! Thanks, White Rose Child! Made for Vegetarian Recipe Swap.

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