Shake ‘n’ Baked: Carob Fudge

Ci Ci the Tap Dancing chef and Co-host Cannabis Culture Editor and Weedy Wednesday Smokefest host, Dana Larsen load up some Crazy Carob Fudge with the usual favourite herbal ingredients.
Crazy Carob Fudge Recipe


3/4 c peanut butter, smooth or chunky
2 cups carob chips, barley malt sweetened
3/-4 grams ground, browned cannabis
1/4 c raisins
1/4 c diced dates
1/4 c slivered almonds
1/4 c coconut shreds
1/4 c soy milk


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 9×13 casserole lined with foil or plastic wrap.
Or use a tupperware container. 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.