Deborah’s Famous Fudge

July 18, 2016

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.

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