Bananapie
10-22-2007, 09:54 AM
SO I have tried making Alissa's fudge balls twice before and they always came out way to runny and I had to dehydrate them. A big inconvenience and hassle. So this time instead of almond butter I used dry almonds (that have been soaked sprouted and dehydrated. I always prep my almonds like that after I buy them.) I placed the almonds in the food processor and pulsed until fine than kept it running and drizzled in a little cold pressed oil (not olive). The almonds never turned into almond butter but they did get very finely ground. I added the soaked dates next. I think I might have used a little less carob powder than the recipe calls for too and they came out great nice and stiff perfect for rolling balls up and sticking them on the shelf or fridge. If the mixture seemed to stiff I added a little juice from the dates soaking water. didn't have to dehydrate or anything else just the food processor and my fudge balls. One should really not have to much kitchen equipment coming between you and your fudge balls you know!:D