Carob Fudge

I should preface this recipe post with the caveat that I am in no way a calorie counter or health freak. But this low calorie carob fudge may just be the best sugary find since my first encounter with Splenda. This recipe was passed along to me by my dad, who I assure you can sniff out health food from a mile away. But if the big guy likes it, then you know it’s got to be good. And for those unfamiliar with carob or carob powder, it’s a traditional food plant from Africa that resembles an evergreen shrub. Carob is nuttier in flavor than regular chocolate, but it’s a great, healthy substitute for sweetening desserts.

Shopping List

• 1 cup agave nectar*
• 1 cup smooth peanut butter
• ¾ cup carob powder, sifted
• ¾ cup almonds, chopped
• ¾ cup pecans, chopped
• ¾ cup walnuts, chopped

* Agave nectar, or agave syrup, is a common sugar substitute that resembles the texture of honey and the slight taste of caramel. It can be found at most grocery stores.

Recipe

Makes 2¼ lbs. of fudge.

Add the agave nectar and the peanut butter into a saucepan over medium heat. Stir constantly until smooth.

Remove the mixture from the heat and stir in the carob powder. Mix well (it will save several minutes for the carob powder to blend with the hot liquid mixture).

Stir in part of the chopped almonds, pecans and walnuts, reserving a handful of each to sprinkle over the top of the fudge.

Grease an 8″x8″x2″ pan with cooking spray then press the mixture firmly into the pan.

Chill the fudge for several hours before cutting it into square pieces and serving.

Store the remaining fudge in an air-tight container in the fridge.