Most people think of fudge as a winter time treat but this fudge is great year round because it does not require an oven and is super fast to make. You don’t even need a candy thermometer. It is so rich it only takes a small piece to be satisfied.
For the Tigernut Butter in this recipe I use the recipe over at lichenpaleolovingaip.com.
One thing to note: if you don’t want to use coconut oil you can use avocado oil but it does take more oil and the texture of the tigernut butter is more crumbly rather than creamy.
Ingredients
- 1 Cup Honey
- 2/3 Cup Roasted Carob Powder
- 1/2 Cup Coconut Oil melted
- 1 1/2 Cup Tigernut Butter
- 1 TBS Vanilla Gluten free
- 1/2 tsp Pink salt + More for sprinkling on top
Instructions
- Combine honey, carob, oil & salt in a small saucepan over medium heat.
- Bring to boil. Let mixture boil for 1 minute until a little grainy looking.
- Turn off heat, add Tigernut butter and vanilla.
- Stir and immediately remove from burner.
- Keep stirring until the Tigernut butter is mixed well throughout but still really hot.
- Pour into prepared 6 cup/1.5L/ 8×6 pan
- Allow to cool, sprinkle salt over tops, cut and serve
Notes
You can also pour this mixture into molds for fun shapes.
