Tuesday, March 12, 2013

Fudge with carob and almond butter


400 g almond butter
3 tablespoons carob powder

8-10 tablespoons maple syrup
1 tablespoon coconut oil
liquefied (melt by placing it in a container over a saucepan with hot water)
1/2 teaspoon salt (use only if almond butter is unsalted)

In a bowl mix all ingredients until it becomes a smooth paste and a little bit gluey (add more maple syrup if ingredients don't bind well with each other).
Place in a small pan / casserole, kitchen transparent film and place the composition in it pressing it lightly.
Place in the refrigerator for a few hours and then cut as desired.



Poţi să incluzi link (calea catre fisier jpg) către o imagine dacă ai încercat reţeta şi ai făcut o fotografie.