Scrumptious dairy and chocolate free fudge.
2 C (1-12 oz pkg) carob chips
1 C all natural peanut/almond/cashew butter
1 C rinsed raisins
1 C thinly sliced almonds,or coarsely chopped pecans
1 C shredded unsweetened coconut
Soak the raisins in hot water. Over low heat,in a thick bottomed quart sauce pan, heat together carob chips and nut butter. When melted, remove from heat and quickly stir in remaining ingredients. Pat immediately on a cookie sheet, 1/2 inch thick. Freeze 20 minutes. Cut into 1 inch squares. Store in zip lock bags in freezer. Serve cold.
Submitted by Abigail Manuela Dragomir
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Read more at the source: Mom’s Best Carob Fudge
Article excerpt posted on en.intercer.net from Vegetarian recipes.