I love these bars because I can make them and then store them in the freezer. They are smooth and creamy. Wonderful with fresh fruit, such as raspberries, or as the basis for a brownie sundae .
This recipe is based on a in RAWVolution – I cut down a bit on the agave and added the coconut oil and coconut water for a smooth consistency. This creates a bit richer fudge that is not quite as sweet.
3 cup raw walnuts, can use dry or walnuts that have been soaked overnight
2 cup shredded coconut
½ cup carob powder
½ cup agave nectar, or to taste
¼ cup coconut oil/butter, or to taste (for creamy consistency)
¼ cup coconut water, for consistency, if desired