Minty Carob Fudge with Crushed Graham Cracker Crumbs
I know that most people aren’t aware of how to cook using carob, much less make it taste good. I’ve found the secret is in first selecting a good quality carob chip to work with and Sunspire Vegan chips are my favorite. The second trick is to find ingredients that don’t mask the taste, but instead enhance it, bringing out carob’s subtle qualities. If you use it correctly in a recipe, I’ve found that most people think they are eating chocolate! The graham crackers and mint give this fudge an interesting texture and flavor.
Minty Carob Fudge with Crushed Graham Cracker Crumbs
3 cups Sunspire vegan carob chips
3/8 cup (1/4 + 1/8) Silk creamer, original or French vanilla flavor
2 teaspoons pure mint extract, or to taste
3 cups honey graham cracker crumbs (about 13 whole)
Recipe Preparation
1. Melt carob chips with the creamer in a 2-quart heavy saucepan over low heat. Stir constantly until smooth; remove from heat. Stir in mint extract.
2. Using a food processor, turn the crackers into crumbs. Stir into warm carob mixture until well combined. This mixture becomes very stiff and you may need to use your hands to mix well. Press between layers of wax or parchment paper on a cookie sheet to 1/2-inch thick; freeze.
3. When ready to serve, allow to sit out at room temperature for 20 to 30 minutes. Using a “bash-n-chop” tool (a straight-edged 6-inch piece of metal with a handle), press down through the fudge to cut it into squares or triangles to serve. Store in an airtight container in the freezer or refrigerator.
