Delectable Carob Fudge Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the spelt flour, carob powder, salt, and baking powder together in a large bowl.
• Stir the honey, brewed tea, cream, vegetable oil, and eggs together in a separate bowl. Add the honey mixture into the flour mixture, and stir to thoroughly combine; pour into an 8x11-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out gummy rather than wet, about 45 minutes. Allow to cool before refrigerating overnight for best results.

Steps:

• Melt honey in a double boiler over low heat.
• Add peanut butter and the rest of the ingredients.
• Press into a well greased 9x13 pan.
• Sprinkle with additional cocout.
• let set a few minutes and cut into 24 bars.

Steps:

• Heat the maple syrup and peanut butter on low to medium heat until hot and soft.
• Remove from heat and stir in the remaining ingredients.
• Press the mixture into a 9" or 10" glass pie plate or similar pan.
• If topping, press coconut or nuts on top.
• Chill thoroughly.
• Cut and serve.
• Keeps up to 3 months refrigerated.

Steps:

• Heat the liquid sweetener and nut butter on low to medium heat until hot and soft. Remove from heat and stir in the remaining ingredients. press the mixture into a 9" or 10" glass pie plate or similar pan and press extra coconut or nuts on top. Chill thoroughly. Cut and serve. Keeps up to 3 months refrigerated.