Chunky Raw Pumpkin Fudge

Chunky Raw Pumpkin Fudge

Ingredients

• 1 cup Coconutty Cashew Butter - 4.5 cups Cashews blended in Vitamix with 4 tbsp Virgin Coconut Oil
• 1 cup Cubed Pumpkin
• 1/2 cup Dates
• 1 tbsp Virgin Coconut Oil
• 1 tbsp Liquid Sweetener of Choice
• 1 tsp Cinnamon
• 1/4 tsp Coriander Powder
• 1/4 tsp Vanilla Extract
• A Pinch of Salt

Garnish

• Pumpkin Seeds

Instructions

1. Process all ingredients in a food processor, making sure to stop while there are still small, thumbtack size pumpkin chunks in tact.
2. Line bottom and side of tupperware with saran wrap so that you can pop the whole block of fudge out when it's ready and cut it into squares.
3. Garnish with Pumpkin Seeds (I used the ones from my pumpkin, which I dehydrated) - It looks really pretty with them whole, and I also believe that it would be a tastier bite if you crushed them into a crumble first - maybe add a bit of honey and some walnuts or something to create a slight crumble layer on top! ooooohhhh that sounds delicious - I just thought of this right now! I will actually be making this again for the International Raw Food Day Celebration at Pondok Wahyu in Sayan this Thursday so I will give that a go :) - UPDATE - Tried it, Freakin Delicious, Definitely do it!
4. Let set in freezer for 4-6 hours.
5. Pop out entire block, cut into squares, then put back into tupperware and store in freezer - it is sumptuously chewy and ready to eat straight out of the freezer and will last for ages :)
6. Enjoy, and remember how Rawesome Pumpkin is!

Source: rawfoodbali