This fudge recipe uses carob instead of traditional chocolate for flavour. Carob is low on the glycemic index making it a great lunchbox treat or after school snack as it prevents spikes in blood sugar and provides sustained energy.
Prep Time: 10 minutes (+ overnight refrigeration)
Cook Time: Nil
1 cup coconut oil
1 cup raw honey
1 cup carob powder
1 tsp vanilla extract
½ tsp sea salt
- Lightly grease and line a —- cake pan with baking paper.
- Place all ingredients in a food processor. Process until smooth.
- Spoon mixture into prepared pan. Smooth over top. Refrigerate overnight.
- Cut into — pieces. Store in the fridge.
For extra flavour and texture, stir in toasted nuts and dried fruit after processing. Coconut flakes and goji berries pair particularly well with this recipe.