Taylor's Carob-Peanut Fudge
If you like to make fudge for the holidays, this recipe is healthier than most. Dates are low on the Glycemic Index and contain quite a bit of fiber but are high (18) for Glycemic Load. Peanut butter is low for both Glycemic Index and Glycemic Load but are quite high in fat. They also have the most fiber of any 'nut' (although they are really in the legume family). Use this judiciously. Savor a small piece at a time and avoid pigging out just because it is a little healthier than most.
- 3 cups dates, pitted
- 2 Tbsp carob powder toasted (available in some grocery stores or from www.amazon.com)
- 2 cups (1 16-oz jar) old-fashioned peanut butter, creamy or crunchy
- ½ cup chopped dry-roasted peanuts if you want more crunch
- ½ cup grated or shredded coconut, if desired
- ¼ to ½ cup water depending on desired consistency
Place dates and ¼ c. water into blender or food processor. Blend or process into a date paste consistency.
Add carob powder to mixture and blend. Carefully add more water, 1 Tbsp at a time, as needed. Remember, you do want to be able to cut fudge into squares or use a mellon-ball server to make rounded fudge pieces.
When completely blended, pour into a mixing bowl.
Add the old-fashioned peanut butter (or half-and-half mixture).*
Mix well. Add chopped peanuts and coconut, if desired, and mix well.
Pour into a small pan, cover, and refrigerate for several hours to allow it to thicken.
Remove pan from refrigerator. Cut fudge into 1-inch squares and place on a serving dish; or scoop out with a mellon-ball server and place each in a small paper candy holder.
You can top each piece with a berry (raspberry, blackberry) or with a small piece of dried mango or other fruit, if desired.
One piece is a serving.
Stores well in the refrigerator in a container with a tight lid.