These little babies traveled 5 hours for a photo shoot :). Of course, I just had to make myself a dessert while I was visiting my Memaw and Mama this weekend. Those poor women. I was force feeding them all of my creations. Carob is definitely something to get used to…an acquired taste. I acquired it with no delay due to my extreme love for chocolate. My Mama, on the other hand, did not have such luck. Next time I’ll have to make her a special batch with plenty of cacao;). Speaking of cacao, who out there has watched the first (and the best) season of Portlandia?
Hey, hey…don’t judge!! I’m surprised that much was left. That was all me, too. Check out that awesome pan! This was Memaw’s grandmothers pan. How amazing is that!? She also gave me her very first potato smasher and egg-beaters :). I can not wait to use them! I’m such a dork. I love old things. I love the chipped paint. The rust. The dents. Tell me a story. I love you Memaw! Thanks for telling me stories this weekend. (I apologize for the shout out, guys)
So, after a long day of antiquing I was craving something sweet. We had walked past so many ice-cream and fudge shops that I was just about to give in. Instead of making dinner, I decided to make this quick dessert (at 7pm). Priorities. I’ve had it on my Pinterest page for a while now. These sunbutter bars are the original recipe. Luckily, I come prepared when I traveled. I brought a cooler and a ginormous bag (or two) packed slap full of my cooking and baking needs. We had to completely rearrange Memaw’s kitchen to get everything to fit. Sorry ’bout it. She loves me:).
Please know that with most recipes you can make substitutions to fit your allergies. If you compare this recipe to the original recipe, it is only slightly different. I adjusted it to my liking and my sensitivities. Here is the link to the original carob fudge. Also, if you can have cacao please have it. It tastes much better and I’m very jealous of you. I would be happy to help you with any conversions/substitutions that you are trying to do!!
- In a large bowl combine coconut flour, almond flour, truvia, sea salt, and cinnamon. Mix until blended.
- Add the Sunbutter and stir until blended. The dough will be crumbly.
- Add the almond milk a little bit at a time until a dense dough is formed.
- Line a 9x9 pan with parchment paper.
- Add the dough and press down firmly into the pan.
- Add the carob fudge on top and refrigerate 2 hours.
- Carob Fudge
- Combine the carob, honey, coconut cream, and salt in a small saucepan.
- Bring to a boil on medium high heat. Reduce heat to medium low and simmer for 3 minutes. Continuously whisk. Be careful not to let the carob burn.
- Remove from heat and add the coconut oil and vanilla extract.
- Pour over the dough before putting it in the refrigerator.