Tuesday, March 12, 2013

Fudge with carob and almond butter

 

Ingredients
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)

Preparation
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.

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