You can choose to use carob or cacao. Cacao is more stimulating, so if you want to eat these fudge bars after dinner or later in the day, it would be wise to use carob instead. Otherwise, I like to split the ratios. If you don’t want cacao, just use all carob.
– 1/2 cup cacao powder (if you don’t want cacao, substitute this with carob)
– 1/2 cup raw carob powder
– 1/4 cup maple syrup or honey
– 1 cup coconut butter
– 1/4 cup coconut oil
– 1 tsp. fresh vanilla bean powder
– 1/4 cup pumpkin seeds (soaked and sprouted for optimal digestibility)
– 1/2 cup pitted dates
– pinch Himalayan sea salt
– 1/4 cup goji berries
– optional: 1 tbsp. lucuma powder, 1 tbsp. barley grass juice powder or spirulina, 1 tbsp. maqui berry powder, 1 tbsp. bee pollen, etc.
- Stick all of the above ingredients in a food processor and blend until well incorporated.
- Pour into a square glass dish and let chill in the fridge for several hours or overnight.
- Serve chilled, and store in the fridge.