Delectable Carob Fudgebakery, vegan 1 1/4 cup maple syrup 1 cup peanut butter 1 cup carob powder 1/2 cup sesame seeds 8 drop peppermint extract 2 tablespoon arrowroot powder 1 teaspoon vanilla Heat the liquid sweetener and nut butter on low to medium heat until hot and soft. Remove from heat and stir in the remaining ingredients. press the mixture into a 9" or 10" glass pie plate or similar pan and press extra coconut or nuts on top. Chill thoroughly. Cut and serve. Keeps up to 3 months refrigerated. Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan |
