Later today, be on the look out for some Man Food for you football party this weekend. But first, in honor of National Carrot Day, I give you
Carrot Cake Bean Fudge
Celebrate with this little gem! We left out the raisins and the coconut at hubby’s request, but next time I make this I’ll make it with both so the kids can enjoy it. And I might add some crispy pecans, too.
4 large carrots, peeled
1 1/2 cups sprouted or soaked and cooked navy beans or other white beans
2 Tbs crushed pineapple, squeezed to remove excess juice, optional
1 1/2 cups coconut oil (expeller-pressed works best)
1 Tbs raw honey
dash stevia (or extra raw honey)
2 tsp vanilla extract
1/2 tsp cinnamon
two dashes nutmeg
5 drops Concentrace, optional
1/2 cup raisins or dates, optional
1/4 cup shredded coconut, optional
In a saucepan using a steamer insert, steam the carrots until just tender. Place in a food processor with the beans and pineapple and process until smooth, scraping down the sides as needed. Add the coconut oil, honey, stevia, extract, spices, salt and Concentrace and blend until smooth, stopping to scrape down the sides once or twice. Add the raisins and coconut and pulse until combined. Taste and adjust for sweetness.
Pour into an 8×8 pan and refrigerate for 4 hours or until completely firm. Cut into squares.
Store in the refrigerator to keep it firm.
Yum. I am so trying this.
Sandra recently posted..Can we have this again?
I wonder if I could make this with the carrot pulp left over from juicing. How many CUPS of carrot do you wind up using?