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
- Grind peanuts, or other nuts into fine meal.
- Put in a bowl.
- Grind the pumpkin seeds only briefly (small pieces are ok) and add to the bowl.
- Stir in all but 2 tbsp of the sesame seeds, the carob, coconut and salt.
- Mix well.
- Gently toast the 2 tbsp of sesame seeds in a dry fry pan over moderate heat, then set aside.
- Combine the nut butter and honey and pour the thick liquid over the mixture in the bowl.
- Mix well – it will be thick.
- Press into an 8×8 inch pan, pressing with a flat spatula.
- Scatter the toasted sesame seeds on top. Pat them into the fudge and chill.
- Cut into 1 inch squares.
- 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
- Make meatballs small.
- Heat the sauce to a boil, add meatballs and simmer for 1 ½ hours.
- Cool and skim off fat, reheat and serve with toothpicks.
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