Carob Walnut Fudge

1. 1

   Mist an 8-inch square pan with nonstick cooking spray and set aside. Combine nut butter and syrup in a saucepan and heat over low heat, stirring almost constantly until mixture is soft and blended.

2. 2

   Remove from heat and beat in carob powder with a sturdy wooden spoon. When well blended, stir in walnuts.

3. 3

   Spread evenly in prepared pan. Chill in refridgerator. cut into 16 squares when cool and firm.

4. 4

   TIP: to easily release brown rice syrup from the measuring cup, first coat the cup with oil or cooking spray.

* Per serving · 4 servings · Values may vary.

No additional tips available.