Ingredients
Ingredients (use vegan versions):
- 1-1/2 cup peanut butter, smooth or chunky
- 6 cups carob chips,
- 1/2 cup raisins
- 1/2 cup diced dates
- 1/2 cup slivered almonds
- 1/2 cup coconut shreds
- 1/2 cup vegan soymilk
Combine carob chips and peanut butter in large saucepan over medium low heat, add soy milk and stir occasionally until completely melted. Add remaining ingredients and pour into 9x13 casserole lined with foil or plastic wrap. Chill. When firm, remove and cut into pieces. Serve, or store airtight in refrigerator until ready to serve. This may be frozen, and kept for months, but I have never been able to keep it long enough to do this, it is consumed very rapidly.
Makes: 30 pieces
Preparation time: 20 min