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INGREDIENTS:
- 4 cups coconut, lightly toasted
- 3/4 cup almonds, chopped
- 3/4 cup date butter*
- 5 Tbsp. honey
- 2 Tbsp. flour
- 1 tsp. vanilla
- 1 1/2 to 2 cups carob chips
- pinch of salt
- *To make date butter, blend 1/2 cup dates with 1/4 cup or more water in a blender.
DIRECTIONS:
Toast coconut at 250° until lightly browned. Mix date butter, honey, vanilla and salt together. Add coconut, almonds and flour to mixture and press into a glass pan. Melt carob chips in a double boiler. After they melt, add a small amount of soy milk to make hot fudge consistency. Pour over coconut mixture. Chill. Cut into squares and serve.
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