This fudge, my second entry in this month’s SOS Kitchen Challenge (don’t forget to enter your own recipes–you can win a copy of my latest ebook OR a bottle of pure maple syrup!) reminded me of that long-ago topper, both in its sweetness and its texture: the perfectly smooth, authentic mouthfeel of fudge, with a thin exterior “skin” that firms up for slicing. With its indentations and creases from the plastic wrap, it may not truly resemble Irene’s masterpiece, but it was a savior for me in the early stages of the ACD, as it’s suitable for any stage of the diet, including the first one. The recipe is from my ebook Desserts without Compromise and was a huge hit with the testers.
Go out and make this fudge. You can even pour it over a sheet cake and dream of another summer, long ago, as you munch on the fudge-topped slices. It’s easy to make. And it always works, I promise.
This is the recipe to make a carob lover out of someone who may be waffling about the appeal of the lovely pod. You can cut the carob with a little cocoa if you want a hint of chocolate, or just enjoy it on its own for a sweet, rich, subtle flavor. If you make this with glycerin, it will produce a more typical, soft fudge texture; if you use yacon, it will provide a lovely flavor of its own, but the base will seem thicker and dryer and more candy-like.
1/2 cup (120 ml) carob powder, sifted
1/4 cup (60 ml) coconut oil, preferaby organic (use refined if you don’t want the coconut flavor)
2 Tbsp (30 ml) sesame tahini
3 Tbsp (45 ml) smooth natural almond butter
pinch fine sea salt
1 tsp (5 ml) pure vanilla extract (or dash vanilla powder – D)
10-20 drops plain or vanilla liquid stevia
2 Tbsp (30 ml) vegetable glycerin (food grade only!) or yacon syrup* (or coconut syrup – D)
NOTE: the order of ingredients here is essential to the success of the fudge–please read through directions completely before mixing!
Line a small loaf pan with plastic wrap and set aside.
In a small, heavy-bottomed pot, mix the carob powder, coconut oil, tahini, almond butter and sea salt. Heat over medium-low heat, stirring constantly, just until melted and well-combined (it will seem too dry at first and then liquefy; this is as it should be).
Remove from heat and stir in the vanilla and stevia, THEN add the glycerin or yacon and mix well. It will begin to thicken up when you add the sweetener (glycerin will produce a smooth, still pourable mixture, while yacon will seem to sieze up the mixture, resulting in an almost dough-like result; this is fine).
Pour or press the fudge into the pan and smooth the top. Refrigerate until firm, at least 2 hours, then cover with plastic wrap and store in the refrigerator. Will keep, covered in the refrigerator, up to 4 days. May be frozen; defrost, wrapped, overnight in the fridge before cutting.
Find other sugar-free inspiration at Slightly Indulgent Tuesdays.