I made these Double Layer Carob Fudge Bites for my mom for Mother’s Day Brunch 2013.
OMG, these were good! These were rich and delightful without being too sweet or too heavy. Dan and I both loved that they tasted real. My mom took a few home and her husband (who doesn’t normally care for desserts) ate a few right away. He loved them too. And, honestly, these were my favorite treat of the day!
These are a great healthy dessert snack item. Vegan, gluten-free, grain-free, paleo, no processed sugar, healthy fats from whole foods like nuts and coconut. Super tasty.
I made mine in a 13×9-inch pan which yielded a ton of small bars; just the right size for a small rich bite of desserty goodness. They can also be made in a 9×9-inch or 8×8-inch square pan which will yield thicker heartier squares. You could also cut the recipe in half if you didn’t need quite so many, but they keep really well in the fridge and are perfect if you have a little sweet craving. I’d bet that they freeze well too, and you could pack some in a lunch easily that way.
This is one of those recipes that if you don’t have a food processor, I wouldn’t recommend making it. The food processor makes quick work of the nuts and coconut, but it would be difficult, if not impossible, to make this without the food processor. Just be careful not to process the nuts too much to where they become nut butter.
My husband asked me about the difference between carob and cocoa, like how is the taste different. I had a bit of difficulty answering him. When I was a kid, carob was chalky, but it doesn’t have that same chalkiness any more, at least to me. Maybe carob has a more herbal flavor than chocolate. Maybe it isn’t as deep and rich as chocolate. Let me know if you have a good way of describing carob vs. chocolate. I’m really curious.
Double Layer Carob Fudge Bites Recipe
Double Layer Carob Fudge Bites
- 2 cups raw cashews
- 2 cups unsweetened shredded coconut
- 12 soft medjool dates pitted
- 1 cup carob powder
- ½ cup maple syrup
- Pinch of fine grain sea salt
- Line a 13×9-inch or 9×9-inch baking pan with parchment paper or aluminum foil, and set aside.
- Place cashews in a food processor, and pulse several times until very finely ground. Add the shredded coconut and pulse until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the carob powder, and pulse again. Add the maple syrup and a pinch of salt to the food processor mixture, and process it has a creamy texture, scraping down the sides as needed.
- Press the fudge mixture firmly into the prepared pan, and place in the fridge while making the ganache topping.
- In the food processor, blend the maple syrup and coconut oil together until well combined. Add in carob powder and a pinch of salt, and pulse until smooth, scraping down the sides as needed.
- Pour the ganache over fudge base and spread evenly over the top using an offset spatula. Set the fudge in the fridge at least one hour to set. Once the fudge is set, cut into bite sized squares.
- Store leftovers in an airtight container in the fridge.