On the eve of St. Patrick’s Day, delicious Irish fare…
Operation Satiation calls for a lil’ sweet nibbly now and then, don’t you think? I like to play for Team #treatyoself at the holiday season when I’m gathered with my nearest and dearest because the temptation to overindulge is cancelled out by sharing all the goodies.
I’ve always loved fudge as one of those share-able treats. Too much, and fudge becomes cloying. But just the right amount, like a piece or two, and it’s heavenly. However, fudge recipes invariably contain copious amounts of dairy and a mother lode of sugar. Ixnay to atthay!
This Sea Salt Carob Fudge is creamy sweet n’ salty goodness, and it manages to squeeze in both avocado and sweet potato as ingredients.
I wouldn’t go as far as to say that carob is a one-to-one correlate with chocolate, but it’s a pretty solid start as a chocolate replacement, especially when using the roasted carob powder. Carob has also been touted for providing potential health benefits like lowering blood pressure and improving digestion.
All the pieces come together well in this Sea Salt Carob Fudge – creamy, sweet, salty – as something akin to . . . chocolate fudge!
I’m no ascetic and believe wholeheartedly that treats in moderation have a place on a healing protocol. By moderation I don’t mean a-treat-a-day routine – I mean save the occasional treat for special occasions so that when you do finally indulge, that treat makes its mark as something celebratory.
Healing is not just about eating real, whole, and nourishing foods, it’s also about learning to check all that stressful fretting and about mindfully relishing in the good times with your cherished peeps.
So do it. Check the stress, and treat yo’ self with this Sea Salt Carob Fudge.
Sea Salt Carob Fudge (AIP, Paleo)
Author: Martine Partridge
Recipe type: Treats
Serves: 24 pieces
- ½ c avocado, mashed
- 1 c cooked white sweet potato, mashed (the Hannah or Jersey variety works best)
- ⅓ c honey
- ⅓ c coconut butter, softened
- ⅓ c coconut oil
- 3 tbsp. carob powder
- 1 tsp vanilla extract, Alcohol free
- Pink Himalayan sea salt for sprinkling
- Lightly grease a small loaf pan. Line it with one sheet of parchment paper cut to fit the bottom evenly. Let the edges of parchment hang over the top of loaf pan for easy removal fudge.
- Place the avocado, sweet potato and honey in a food processor and process until smooth.
- In a small saucepan, melt the coconut butter and coconut oil on low heat. Stir until smooth.
- Add the carob powder to the sauce pan and continue to stir until well blended; allow to cool slightly.
- Pour contents of the saucepan along with the vanilla extract into the food processor. Process and pulse until smooth. Use a spatula to scrape down the sides and ensure all ingredients are evenly mixed.
- Scoop and spread the fudge mixture into prepared dish. Smooth the top and refrigerate until set (about 3-4 hours or overnight).
- Once set and cooled, use the overlapping parchment paper to lift the fudge onto a cutting board.
- Slice and sprinkle the sea salt on portions to be served and also immediately before serving (if the salt is left on too long, it causes sweating on the surface of the fudge).
- Place leftovers in airtight container and store in the fridge for 2 days.