Raw Chocolate Gingerbread & Pumpkin Fudge Squares ... a trifecta of awesomeness!! (gluten free, vegan option!)
Ingredients
For the base:
1 cup raw almonds
¾ cup raw walnut halves
¼ cup raw cacoa powder
1 tsp ground ginger
¼ tsp ground nutmeg
½ tsp ground cinnamon
1 tablespoon molasses
2 tablespoons raw honey(or pure maple syrup for vegan)
5 Medjool dates, pitted
1 tsp pure vanilla extract
For the fudge:
flesh of one avocado
2 tablespoons of pure pumpkin puree
3 Medjool dates
¼ cup raw cocoa powder
1 tablespoon raw honey (or pure maple syrup for vegan)
10 drops liquid stevia (OR an additional tablespoon of raw honey)
Instructions
Combine the almonds, walnuts, and cacao in a food processor and process until it resembles bread crumbs. Add in the ginger, nutmeg, cinnamon, molasses, honey, dates and vanilla and mix again until you achieve a sticky and smooth batter.
Press the batter into a 8 x 8 inch baking dish, and press down evenly with the back of something like a spoon or measuring cup.
Back in the food processor combine the fudge ingredients and blend until a smooth consistency is reached.
Pour the fudge over the base and place the pan in the freezer to set.
Allow to freeze for at least 3 hours, or until the fudge has hardened enough to slice.
Slice into 16 squares.
Enjoy!
Store in the freezer to keep the best consistency.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/raw-chocolate-gingerbread-pumpkin-fudge-squares-a-trifecta-of-awesomeness-gluten-free-vegan-option/