Photo by Kevin Kennefick (2009)
My favorite indulgent sweet treats are those that satisfy my ever-present craving for all things sticky, gooey, fruity, sinful, fudgy, and chocolaty — and without a smidgen of refined, empty-calorie ingredients such as sugar, white flour, corn syrup, artificial color, fake fruit bits, synthetic flavoring, and marshmallow fluff.
Photo by Kevin Kennefick (2009)
In the last chapter of my best-selling book, Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body (Storey Publishing, c2009), I include approximately 24 such recipes for delicious raw confections that will help boost your energy while healthfully satisfying a raging sweet tooth. I believe you’ll be amazed at the variety of recipes offered. There’s something for everyone – even the most finicky! Try your hand at making some, won’t you?
Today I’d like to share with you one of my all-time favorite raw fudge recipes. It’s so full of healthful nutrients that you can even indulge – sans guilt – for breakfast. Try a few pieces with a cup of organic coffee – what a way to start your day!
Creamy Carob Freezer FudgeNot too sweet but rich, dark, and velvety, this is the ultimate in decadent creamy, melt-in-your-mouth, smoothly textured fudge. Right out of the freezer, it’s a great anytime treat that provides plenty of energy to keep your metabolism running at peak performance. It’s also perfect for those with a chocolate allergy who miss that classic ooey, gooey, fudgy goodness.
Yields about 24 squares
• 12 Medjool dates, pitted
• 1 cup raw almond butter
• 1 cup raw carob powder
• 2 tablespoons raw honey
• Dash of grated nutmeg
• Pinch of sea salt
• Coconut oil, raw and unrefined (for greasing the pan)
1. Soak the dates for 4 hours in enough purified water to cover by 1 inch. Drain and reserve the soak water, if desired. It can be sipped chilled or used to sweeten a smoothie.
2. Put the dates, almond butter, carob, honey, nutmeg, and salt in a food processor and blend until a cohesive, moist, almost elastic dough forms, 20 – 30 seconds.
3. Oil an 8-inch square pan with coconut oil. Using your hands or a spatula, press the dough into the pan to a thickness of about ¾ inch.
4. Place the covered pan in the freezer for 4 hours to harden the fudge prior to cutting. Remove the pan and cut the fudge into 1½-inch squares. Store in a tightly sealed container in the freezer for up to 3 months. Do not store in the refrigerator; it will become too soft.
NOTE: If making these for party “finger food”, serve immediately after removing from the freezer.
A good source of: Vitamins B and E, calcium, magnesium, manganese, potassium, phosphorus, iron, zinc, protein, natural sugars, healthful fat, and fiber
Recipe excerpted from Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body by Stephanie Tourles (c2009). Used by permission from Storey Publishing.
Photo by Kevin Kennefick (c2009)
Stephanie Tourles is a licensed holistic aesthetician, certified aromatherapist, and gardener with training in Western and Ayurvedic herbalism. She has also written many other books, including her best-selling, Organic Body Care Recipes; Hands-On Healing Remedies; Raw Energy In a Glass; Raw Energy; and Naturally Bug-Free (all available in the MOTHER EARTH NEWS Store). Visit her website www.StephanieTourles.com to learn more, and read all of her MOTHER EARTH NEWS posts here.
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