Monday, February 7, 2011

Carob Molasses Fudge

As I write this I'm warming myself with a cup of peppermint hot chocolate made with raw cacao powder.  Filled with antioxidants and minerals, this is a treat I don't feel guilty about.  However, Naomi, of Straight Into Bed Cakefree and Dried, is hosting "Go Ahead Honey, It's Gluten Free" this month and challenges her readers to think outside of the February chocolate laden box.  This is actually not a problem for me because chocolate has not always been my friend.  It happens to be a trigger food for many, and one that should be excluded on an elimination diet.

The following recipe is packed with B vitamins, calcium, magnesium and healthy fats.  I find carob powder and chia seeds in the bulk spice section of my natural foods store for a fraction of the cost of raw cacao powder.  I added the chia seeds for extra nutrition, but they also add a little crunch, sort of like the fig seeds in a fig newton.  For a smoother texture, omit the chia seeds and add only enough honey to hold the dry ingredients together.

Ingredients:

3 cups almond flour
1/3 cup raw carob powder
2 tbsp chia seeds
1/8 tsp sea or mineral salt
1/2 cup plus 2 tbsp raw honey or agave
1/3 cup unrefined coconut oil, melted
2 tsp blackstrap molasses

Directions:

Mix the first four ingredients in a large bowl.  Mix the honey, oil and molasses in a separate bowl.  Add the wet ingredients to the dry and mix well.  Pour into an 8 inch by 8 inch glass container and pat down with the back of a spoon.  Cover and refrigerate for 3 to 4 hours.  Cut into squares and serve.  Source:  www.foodsensitivityjournal.com


This recipe has been shared with Slightly Indulgent Tuesday, Tasty TuesdayReal Food Wednesday, and Pennywise Platter Thursday.

12 comments:

  1. Great recipe!!! I've been needing recipes that use blackstrap molasses to up my little guy's iron levels. I think he would go for this fudge : ) Thanks for this one.

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  2. I never would have thought to use molasses in fudge! I love how healthy these are and I bet they just taste heavenly.

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  3. Wow! these sound deeply delicious and packed with nutrition too! Thanks for taking part in Go Ahead Honey.

    xx x

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  4. Sounds yummy, we love things like this in our house! Thanks for sharing!

    Visiting from Real Food Wednesdays

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  5. MMMMMMMMM,..this fudge looks magnificent & ooh so fab too!

    Waw!! I wonder how it tastes like,...!!!!

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  6. This sounds really tasty, and what depth of flavor! I have quite a bit of carob powder still in my pantry. I think I'll make use of it!

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  7. These sound great! However, I don't have almond flour in the house since we aren't gluten-free. I do have rice flour (bought so I could experiment), and whole wheat flour. Would the rice flour work as a substitute?

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  8. Thanks Barb! I wouldn't recommend the rice flour. The taste and texture are very different. You could, however, take a few cups of raw almonds and process them in a food processor into fine meal. That should do the trick! Thanks for stopping by!

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  9. Oh wow, this sounds so delicious! Thanks so much for the unique recipe! I am always looking for great healthy alternatives that still taste indulgent. Where do you get your almond flour? I've found it to be a bit pricey, but maybe I'm looking in the wrong places.
    I found you through Pennywise Platter, by the way.
    http://mindofthemother.blogspot.com/

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  10. Hi Danielle,

    Thank you! I get my almond flour through Amazon. I used to buy directly through Honeyville, but I've had better luck with Amazon's shipping (it's faster), and I think the price is about the same with the free shipping.

    Thank you for stopping by!

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  11. Great recipe and blog. I'll have to bookmark this site!

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  12. Love this recipe; I am going to create these tomorrow night...I'm so excited. Love almond flour and this recipe looks incredible. Thank you for sharing and have a great night.

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