These recipes for candy were created because I wanted a nutritious sweet food. I got the idea for nutritious candy from old recipe for potato candy which used sugar with mashed potato. I didn't care for the white potato, but really liked candy made with a yam. That began my candy-making quest. So I have been experimenting with beans, nuts, grains, seeds and sugar plus other ingredients to create these recipes.
This candy is made in the food processor and not cooked. It is put into the freezer until firm. After cutting the pieces the candy is kept in the freezer as it is too soft to pick up when at room temperature. The candy can be eaten right out of the freezer. I am still trying to make a firmer candy that won't melt outside the freezer. I haven't tried cooking candy yet.
| Chocolate Freezer Fudge by Gayle Schwartz for GayleArt.com
put into food processor 1/2 cup cooked(mushy) kidney beans 1/2 cup cooked brown rice 1/8 cup cooked potato, whipped Pulse until mixed Add: 3/8 cup sugar*(Zulka brand) 1/4 tsp. stevia(natural sweetener) Pulse to mix add 4 Tbsp. cocoa 1/4 cup almond meal 1/4 tsp. almond extract opt.1 Tbsp. nutritional yeast( for protein) Process until smooth Spoon into 8" x 8" pan, lined with waxed paper, and place into freezer. When candy is firm, take candy out, let warm up until it can be cut into 20-24 pieces. Then put candy back into freezer to firm up pieces. When firm, store pieces in freezer container. |
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White Coconut Freezer Fudge by Gayle Schwartz for GayleArt.com put into food processor 1/4 c.up raw cashews, soaked 2-3 hours 1/2 cup oatmeal, soaked in 2 Tbspn. coconut milk 1/2 cup white beans, cooked or canned Process until smooth Add: 5 Tbspn. sugar* 1/8 tspn Stevia, natural sweetener from leaves of S. American plant 3 Tbspn. coconut oil, extra virgin cold-pressed 2 Tbspn. coconut milk Pulse process to mix Add: 1/4 cup. almond meal (ground almond) 1/4 cup raw, dried or fresh coconut dash of salt 1/4 tspn. almond extract, too much extract will make bitter flavor Process until smooth. Spoon into 8" x 8" pan, lined with waxed paper, and place into freezer. When candy is firm, take candy out, let warm up until it can be cut into 20-24 pieces. Then put candy back into freezer to firm up pieces. When firm, store pieces in freezer container. *I use Zulka brand, sugar made from unrefined cane juice that is squeezed daily from fresh, ripe canes |
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