Raw Fudge

Julie Westad in Alexandria, Minnesota gave me this recipe, which she found in Hallelujah! Simple Weekly Meal Plans – Book 1 by Marilyn Polk.

When Bill and I were putting together Cooking with Wisdom, I realized that most recipes are spinoffs of other recipes. In the world of cooking, little is original! I guess that is what makes cooking and baking so fun; we can each put our personal signature on even the most common recipes.

So I am posting the original recipe by Marilyn Polk (which she in turn credits to Valda Christensen) and my own version. You can now create your own signature version of raw fudge!

Personally, I think this recipe is misnamed. I do not like fudge, but I love these squares of nutty goodness! And do not be scared to use carob in this recipes; this is one of the times when it really does taste like chocolate.

VALDA'S RAW FUDGE

1/4 cup raw sesame seeds

1/4 cup raw sunflower seeds

1 cup old fashioned oats

1 cup chopped walnuts

1 cup chopped pecans

Grind in your food processor then add:

1/2 cup carob powder

2/3 cup raw honey or pure maple syrup

1/2 teaspoon vanilla

Mix well and pat in an 8-inch pan that has been sprayed with olive oil. Refrigerate until firm; then cut into squares. 

SYLVIA’S RAW FUDGE

Grind together in a food processor:

1/4 cup flaxseeds

1/4 cup raw sunflower seeds

1/2 cup raw, unsalted peanuts

1/2 cup raw almonds

1 cup chopped walnuts

1 cup old fashioned rolled oats

Add the following and process until well mixed:

1/2 tsp vanilla

2 T orange juice

1/2 cup raw honey

1/2 cup carob powder

Pat firmly into lightly oiled 8x8” pan. Refrigerate until firm; then cut into squares.