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
  1. 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.
  2. 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.
  3. Back in the food processor combine the fudge ingredients and blend until a smooth consistency is reached.
  4. Pour the fudge over the base and place the pan in the freezer to set.
  5. Allow to freeze for at least 3 hours, or until the fudge has hardened enough to slice.
  6. Slice into 16 squares.
  7. Enjoy!
  8. Store in the freezer to keep the best consistency.
Nutritional Information
Calories: 129 kcal Fat: 9.3g Carbohydrates: 10.6g Sugar: 6.6g Fiber: 3.6g Protein: 2.8g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/raw-chocolate-gingerbread-pumpkin-fudge-squares-a-trifecta-of-awesomeness-gluten-free-vegan-option/