The chocolate didn’t go over so well yesterday, and so I’m not going to eat any more for the time being. As much as I love my chocolate, I’m perfectly fine with not eating it as I love carob almost as much. Yesterday, I used it to make carob 2-Ingredient Fudge.
Into the saucepan went one 10 ounce bag of carob chips and 1 can of coconut milk…(Edited to add: I used the Sunspire brand unsweetened carob chips the first time I made this. The 2nd time I made it, I used the Sunspire vegan sweetened carob chips, and the fudge did not set and stayed liquidy unless I kept it in the freezer. I prefer the unsweetened chips.)
I stirred over low heat until the chips completely melted and then poured my liquid fudge into a greased 8×8 glass dish…
I placed it in the freezer until hard and then transferred it to the fridge. Easy as that.
This morning, I enjoyed a double serving of fudge atop a bowl of oats inspired by Little Bookworm…
I cooked one cup rolled oats with 2 cups water (I had no milk) and then used Katie’s melted banana trick to sweeten the mix. My toppings consisted of almond butter and carob fudge. By the time I was halfway through the bowl, my fudge had completely melted. Oh so good!
This morning, I placed the fudge back in the freezer as it was too soft after sitting in the fridge overnight. Next time I make it, I’ll add more carob chips.
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