Carob-Fudge Macaroons

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Carob-Fudge Macaroons

Source: Taste and See

 

1/2 lb. firm tofu

1/2 cup date butter

2 Tbsp. vanilla

1 Tbsp. arrowroot

1/4 cup pineapple juice

2 cups coconut

1/4 cup carob powder

1/2 tsp. salt

1 tsp. almond extract (optional)

 

Mix coconut, arrowroot, carob and salt in a bowl. Blend smooth remaining

ingredients. Mix together the tofu mixture and carob mixture. Oil two cookie

sheets. Drop by teaspoonsful. Shape. Bake at 350 degrees F. for 20 minutes.

Let macaroons cool ten minutes before serving.

 

*Non-dairy cocoa powder would work as a substitute for carob powder if desired.

 

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