1 cup whole raw almonds
1 cup raw almond butter
¼ cup carob powder
¼ cup Spectrum non-hydrogenated shortening
1 Tbs. alcohol-free vanilla extract
½ tsp. liquid stevia
Coarsely chop the raw almonds in a food processor or by hand; remove from processor and set aside. Place remainder of ingredients in bowl of processor and process until well combined. You may need to stop and scrape sides; the mixture will be very thick. Tate and adjust sweetness; add more stevia at this time. Be advised, too much stevia will leave a bitter aftertaste. Once combined, add chopped nuts and process just until nuts are evenly distributed in mixture. Scrape out onto a cookie sheet covered with wax paper, flatten to about 1 inch thick and refrigerate. The fudge will remain soft but will harden once cooled. Cut into bite-sized pieces and enjoy.