One year ago, I went off all dairy, cold turkey, in hopes of solving my health issues. It was hard, and I was desperate. I always wanted something sweet, but I wasn’t yet adept at substitutions. My “Go Dairy Free” book arrived in the mail, and this was the first thing I made out of it. It was delicious, healthy, simple, and I always have the ingredients on hand. This is a great energy boost for the afternoon, filled with protein, healthy fat, and a small dose of calcium. It is also great when you’re entertaining others with allergies, as it is grain, egg, and milk free! Carob Fudgies: yields 20 bite-sized snacks
½ cup creamy almond, peanut, or sunflower butter (I love the almond the best) ½ cup agave nectar, honey, or light corn syrup (I do ¼ each of honey and agave) ½ cup sifted carob or cocoa powder (sift then measure) ½ cup sesame seeds ¼ cup unsweetened shredded coconut
In a small saucepan, combine the nut butter and the sweetener. Stir over medium-low heat until the two are melted together, about 2-3 minutes. Remove from the heat and gradually stir in the carob/cocoa powder, followed by the sesame seeds, until everything is well combined. Place the mixture in the refrigerator for 10 to 15 minutes to set up. Place the coconut in a small dish. Remove mixture from the fridge, and using a small spoon, scoop up some fudge. Roll it into a 1 inch ball, and roll it in the coconut. Repeat with remaining fudge. Store them in the refrigerator. 
If you want them to set up more, place them in the freezer.