We’re going to be using some pretty wet … these are pretty wet dates. I think these are Bahri date. You can use Mejool, you can use Bahri, you can use … Deglet Nour might be a little too dry for this recipe.

This is organic raw carob. Your tools are going to be … you’re going to need a little spoon, you’re going to need a spatula, and a food processor.

This is the important part. I already kind of got started a little earlier. You can kind of see. What I’ve done is I’ve pitted some dates. I put about 15 in here. If you want to make a full batch, though, I would suggest using more like 25. I’ve already started processing them. I put them in pitted, and I just turned the sucker on.

After I had mixed it a little bit, I added one tablespoon of carob powder.

What I’m going to do now is I’m going to finish processing this, because I want it to be really smooth. You’ll find that when you start the processor, when you first start it, the dates start breaking up into little pieces, and then they start sticking together and they form this big ball that goes round and round the processor. That’s a good sign. Then, once the ball has kind of redispersed itself, you know it’s right. We’re going to turn this on and finish this [inaudible 00:01:33].

Now, you can see I’ve got a pretty smooth and sticky substance in here, and that is going to be some good fudge. Now, what I’m going to do is try and get this out of my food processor and onto a cutting board. I’m going to put a little bit of carob powder on my cutting board so that it doesn’t stick to the board.

Here, I’m going to just give it a little roll, get it a little covered in the carob so I don’t have it sticking to my fingers. I’m going to use these little heart-shaped molds because it’s Valentine’s Day! You can use any molds you have, you can use cookie cutters, even. You can just make them into little truffle balls, if you want. They’re good like that, too. I’m going to go ahead and put a little carob in my mold to make sure it doesn’t stick too much.

The mixture is really sticky, so what I’m probably going to end up doing is, I’m actually going to, once I’ve got this filled up with the fudge, I’m going to put this in the freezer.

Here is our finished product. It’s little sweet hearts for your sweetheart. Time to give one a taste. Mmm, [just 00:03:13] like fudge, only better.

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