Carob/Peppermint Fudge

½ C. raw almonds
1 C. strong peppermint herb tea (3 or 4 tea bags to 1 cup of boiling water, steep 5 min.)
2 Tbsp. raw honey
1 ½ C. raw carob pwd.
½ C. arrowroot powder
1 Tbsp vanilla
½ C. raw walnut, chopped (opt.)

Grind almonds to meal in dry blender. If tea has cooled down during the steeping process, warm it up again so that it will “activate” the arrowroot powder. Stir honey into tea when it is finished steeping. Combine all ingredients well in large bowl. Press into an 8”x8” unprepared cake pan. Cover and chill several hours prior to serving.

Variation: Increase almond measurement to 1 C. and omit arrowroot powder.