Jackrabbit Journal

Here’s a fudge recipe I created that meets my difficult standards: no refined sugar and no chocolate.  It also contains no dairy, for those who avoid it.  Yet even people who like normal fudge love it– one called it the best fudge she’d ever tasted! It’s very rich, and certainly not low calorie.  The coconut milk adds plenty of fat and cholesterol, as well as the creaminess a fudge ought to have.  For those of us unable to eat regular fudge, this makes a special treat for the holidays!

Ingredients vary in texture, so you may need to adjust the amounts a bit, but here’s how I did it:

2 cups unsweetened carob chips (available at the local health food store)

1 cup canned coconut milk (about half a can)

1 cup barley malt

1/2 cup peanut butter (all the normal fudge recipes say not to use “natural” peanut butter, but I did)

1 tsp vanilla extract (I use Trader Joe’s alcohol free vanilla)

sweetener (optional – try 2 scoops of stevia, or 3 packets of aspartame, or an equivalent of your preferred sweetener – I find it sweet enough as it is!)

dash of salt (optional)

1/4 cup chopped walnuts (if desired)

Grease a small baking pan or plastic container.  8″ x 8″ works well.

Combine the carob chips, coconut milk, barley malt, peanut butter, vanilla, and salt (if desired) in a small saucepan.

Heat over low heat, stirring, until the chips melt and the ingredients are thoroughly mixed.  Do not heat to boiling, or the coconut milk will separate.

Remove from heat.  Add the walnuts (if desired) and sweetener (if desired).

Pour the mixture into the pan.  Refrigerate until firm.

Enjoy!