Carob Cashew Crunch

Freezer Fudge
Adapted from Angela Liddon
This recipe is so easy, its dangerous! Feel free to use whatever natural nut butter you have on
hand. I have used peanut and cashew butter with yummy results. The coconut oil cannot be
substituted with another oil because it is necessary to make the candy set up. If you dont like the
taste of coconut find an expeller pressed oil, Topical Traditions carries one with no taste, but all
the health benefits.
YI ELD: 10 LARGE OR 16 SMALLER SQUARES
FREEZE TI ME: 20 MI NUTES
PREP TI ME: 10 MI NUTES
Ingredients:
1/2 cup virgin coconut oil, melted
1/4 cup creamy natural cashew butter (I used homemade, roasted)
1/4 cup carob powder
2-3 tablespoons pure maple syrup (or liquid sweetener of choice), to taste
1 teaspoon pure vanilla extract
1/8-1/4 teaspoon fine grain sea salt
3/4 cup gluten-free rice crisp cereal (to add crunch - optional)
Directions:
1. Line a very small loaf pan (4" x 8") with plastic wrap for easy removal. Or use a
silicone mini loaf pan. I used the one I use for vegan butter.
2. Mix all ingredients, except rice cereal together in a large bowl until smooth.
3. With a spatula, fold in rice cereal. Pour the mixture into the prepared pan and
smooth out.
4. Freeze for about 20 minutes, or until solid.
5. Slice into squares or sticks and enjoy! Store leftovers in a container in the freezer
as it melts quickly at room temperature.