Food Sensitivity Journal: Carob Molasses Fudge

Food Sensitivity Journal: Carob Molasses Fudge: "As I write this I'm warming myself with a cup of peppermint hot chocolate made with raw cacao powder. Filled with antioxidants and min..."

Ingredients:

3 cups almond flour
1/3 cup raw carob powder
2 tbsp chia seeds
1/8 tsp sea or mineral salt
1/2 cup plus 2 tbsp raw honey or agave
1/3 cup unrefined coconut oil, melted
2 tsp blackstrap molasses

Directions:

Mix the first four ingredients in a large bowl.  Mix the honey, oil and molasses in a separate bowl.  Add the wet ingredients to the dry and mix well.  Pour into an 8 inch by 8 inch glass container and pat down with the back of a spoon.  Cover and refrigerate for 3 to 4 hours.  Cut into squares and serve.  Source:  www.foodsensitivityjournal.com