Raw Fudge with Frosting
- Number of Servings: 16
Ingredients
For Fudge:1 c almonds (whole) - soaked if you prefer6 medjool dates - soaked1/4 c Carob (or cocoa) powder1 T Hemp seeds1 T Chia seeds1 T Flax seeds - ground (or use flax meal)For Frosting:2 Haas avocados1/4 c Carob powder (or cocoa powder)1/4 c raw honey2 T Coconut oil1 T vanilla extract1/8 t cinnamondash of salt
Fudge... brownies... whatever you want to call them! I like fudge because "brownies" are supposed to be baked according to my family. They won't eat raw brownies. But, they will eat raw fudge! I really wanted to add dried cherries but we were out! Other dried fruits didn't sound good so I made these without. Add, subtract, lower or increase add ins and flavorings as needed. (And yes, I understand that vanilla extract isn't raw, but it is easier which means I actually get treats made for my family!)
For fudge:
Grind nuts in a food processor to desired consistency (I like it slightly crunchy) and add dates. Add all other ingredients and process till dough is able to be pressed together to form a ball. Add a slight amount of water if needed. Press into a glass 8x8 pan.
For frosting:
Add all ingredients and process till smooth, scrap sides as needed. Layer onto fudge.
Cover and freeze for one hour before cutting. Makes 16 frosted fudge squares.
Number of Servings: 16
Recipe submitted by SparkPeople user _MRSFISH_.
For fudge:
Grind nuts in a food processor to desired consistency (I like it slightly crunchy) and add dates. Add all other ingredients and process till dough is able to be pressed together to form a ball. Add a slight amount of water if needed. Press into a glass 8x8 pan.
For frosting:
Add all ingredients and process till smooth, scrap sides as needed. Layer onto fudge.
Cover and freeze for one hour before cutting. Makes 16 frosted fudge squares.
Number of Servings: 16
Recipe submitted by SparkPeople user _MRSFISH_.
Nutritional Info Amount Per Serving
- Calories: 191.8
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 16.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 5.6 g
- Protein: 4.1 g
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