Although carob contains a moderate amount of carbs and is not a paleo-approved food, it is acceptable for an occasional cheat. If it is eaten in moderation just a few times a year, like Valentine’s Day, Christmas, Easter, or birthdays, it will not be too detrimental to your health and it is always preferred over chocolate.
This recipe is perfect for the individual with sugar and carb addiction, compulsive overeating, Candida overgrowth, SIBO, adrenal fatigue, neurotransmitter imbalances, or anyone else following a low-carb diet. Just be sure to reserve this treat for those special events and don’t indulge too frequently.
- 1/4 cup unsweetened carob chips or organic carob powder
- 1 1/2 tbsp of your favorite organic nut butter: almond, macadamia, pecan, cashew, walnut, pistachio (I really like this recipe best with macadamia
butter, but they all taste good)
- 1 tbsp organic shredded coconut
- 1/8 cup of water
- 2 regular sized muffin liners
- Dash of organic stevia
- Put the carob chips or carob powder in a small saucepan and cover with the water. You’ll need to play around with this a few times to find the right
amount of water that produces the consistency you prefer in the fudge. If you like it thin, then a little more water can be used. If you like it really thick, then less water would be used. Taste and texture can be completely different depending on how much water you use. If you end up with something too watery at first, then you can just throw in a few more carob chips or powder.
- Take it off the stove once it is melted and starts to develop some thickness.
- Stir in the nut butter and stevia. Again, you may want to play around with the amount used to produce the preferred consistency. This recipe is more of an art than a science.
- Divide the mixture evenly between the two muffin liners and sprinkle each one with a little shredded coconut.
- Stick it in the freezer for about an hour so, until it hardens.
- Take it out and enjoy.
- Can store in the freezer overnight and will be just as delicious the next day. It will also keep well for a couple of weeks in the freezer.
- This recipe produces a personal size serving. If you want to make it for the entire family, then just increase everything as much as needed.
- Instead of sticking in the freezer or fridge, this could be eaten warm or at room temperature, for a softer fudge.
- Stir in a few raisins before freezing.
- Cinnamon, vanilla, peppermint, or orange flavoring could be added to the carob mixture before freezing.
- You can make a variety of different consistencies by varying the amount of nut butter you add and the amount of water used to melt the carob chips. Different consistencies provide a variety of different textures and flavors. You may find you like it thick or thin or alternate between the two.
- Sunflower butter could be used instead of nut butter.
- Could garnish with a few chia seeds.
- Use a small plate instead of the muffin liners to put the mixture in and this will make a candy bar instead of a fudge. Or it could be poured into candy bar molds.
- Make a ball out of coconut and cover it with the carob fudge.
On Valentine’s Day, you could make this fudge into the shape of a heart. At Christmas and Easter, you can use cookie cutters or candy molds as the mold to pour it in before freezing. Plus, you can decorate them with shredded coconut, dried cranberries, raisins, chopped nuts, etc.
Mmmm, Mmmm good. Now that’s a lot healthier for you than a box of chocolates.
If you enjoy this recipe, you may want to check out my cookbook, where you can find hundreds of low-carb tasty dishes.