Chocolate-Sesame Fudge

  • ½ cup peanut, almond or cashew butter, at room temperature (soft)
  • ½ cup peanuts (roasted), almonds or cashews (use same kind of nuts as your butter)
  • ½ cup pumpkin seeds
  • ½ cup sesame seeds, divided
  • ½ cup cocoa powder
  • ½ cup coconut or hemp seeds
  • Pinch of salt
  • ½ cup honey
  1. Grind peanuts, or other nuts into fine meal.
  2. Put in a bowl.
  3. Grind the pumpkin seeds only briefly (small pieces are ok) and add to the bowl.
  4. Stir in all but 2 tbsp of the sesame seeds, the carob, coconut and salt.
  5. Mix well.
  6. Gently toast the 2 tbsp of sesame seeds in a dry fry pan over moderate heat, then set aside.
  7. Combine the nut butter and honey and pour the thick liquid over the mixture in the bowl.
  8. Mix well – it will be thick.
  9. Press into an 8×8 inch pan, pressing with a flat spatula.
  10. Scatter the toasted sesame seeds on top. Pat them into the fudge and chill.
  11. Cut into 1 inch squares.
  12. Fudge freezes well.

 

This is my aunt’s recipe – we knew that if it was a potluck she would bring these delicious meatballs. I’ve suggested some substitutions to make them intolerance friendly should you wish.

Party Meatballs
Makes 50-80 meatballs

  • 1 lb. hamburger
  • 1 onion finely chopped
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ tsp pepper
  • 1 egg
  • 1 Tbsp. Worchestershire sauce
  • 1 tsp or less Tobasco sauce
  • 4 soda crackers or rice crackers, crumbled

Sauce:

  • ¾ c. brown sugar or coconut sugar
  • 1 c. ketchup (homemade or Good for You)
  • ¼ c. vinegar
  • 1 c. tomato juice
  • Worchester to taste
  1. Make meatballs small.
  2. Heat the sauce to a boil, add meatballs and simmer for 1 ½ hours.
  3. Cool and skim off fat, reheat and serve with toothpicks.