This yummy fudge pie is an adaptation of a recipe in the old La Leche League Cookbook. It is so easy and quick with a rich taste, but at the same time sugar, diary & wheat free. It freezes well. Suitable for Passover, as it does not contain leaven.

Ingredients

• 3/4 cup of carob powder 
• 1/2 cup of raw cacao powder
• (or use only carob or cacao)
• 1/4 cup of rice milk powder
• 1 cup peanut butter (sugar free and unsalted!)
• 1 cup raw honey
• 6 eggs (from free range & grain fed chickens, preferably organic)
• natural vanilla powder
• Makes 24 squares – this is a rich pie, so keep pieces small.

for the icing (optional):

• icing sugar
• any liqueur – the creamy ones like Baileys or Amarula are the best

Method

1. Place all ingredients (except icing) in a mixing bowl
2. Mix well at high speed for several minutes with an electric hand mixer
3. Pour into baking pan
4. Bake at 150 degr C for approx. 15 – 20 minutes,until centre does not look wet any more and an inserted knife comes out clean.
5. Mix icing ingredients until you get a thick paste
6. Pour icing over pie whilst still warm, sprinkle with grated, dark chocolate (optional)
7. Cut pie into slices or squares and carefully lift out onto serving dish or into plastic container to freeze