Carob Fudge

2 cups raw almonds (soaked for a minimum of 6 hours)
1/2 cup raw carob powder
1/2 cup raw honey
3 Tablespoons raw almond butter
6 pitted dates
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon nama shoyu
1/8 teaspoon nutmeg

shredded organic coconut, unpasteurized and unsulfured

Put the almonds, carob powder, honey, almond butter, dates, cinnamon, vanilla, shoyu and nutmeg in a food processor and thoroughly process until creamy.

Form the mixture into small balls.  Roll each in coconut and place the finished candies in paper candy cups.  Serve either chilled or at room temperature.

Makes about 20 pieces

- from Chef Suzanne Alex Ferrara’s, "The Raw Food Primer"