Almond Joy Fudge
- 4 cups coconut, lightly toasted
- 3/4 cup almonds, chopped
- 3/4 cup date butter*
- 5 Tbs honey
- 2 Tbs unbleached flour
- 1 tsp vanilla
- 1 1/2 - 2 cups carob chips
- pinch of sea salt
This cheese cake recipe uses soy cream cheese and soy sour cream as its base. It turns out well and tastes great.
*To make date butter, blend 1/2 cup dates with 1/4 cup or more water in blender.
Toast coconut at 250 degrees until lightly brown. Mix date butter, honey, vanilla and salt together. Add coconut, almonds, and flour to mixture, and press into glass pan. Melt carob chips in double boiler. After they melt, add small amount of soy milk to make hot fudge consistency. Pour over coconut mixture. Chill before serving.