Chai Pumpkin Spice Fudge Bars with Maple Pumpkin Butter Frosting (raw, gluten-free)
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This recipe is a cross between a brownie and fudge. It’s sticky, it’s gooey, it’s devilishly good! These are very rich so I recommend cutting them into smaller bite size pieces.
Ingredients: Makes 36 fudge bites
- 4 cups Medjool dates, seeds removed
- 1/2 cup dried apricots, diced (divided)
- 1/4 cup maple syrup or raw agave nectar
- 2 Tbsp cold-pressed raw coconut oil, melted
- 1 tsp vanilla extract
- Prepare a 8×8, straight-edged pan by lining it with plastic wrap. This will help when it comes time to remove the fudge. Set aside.
- Place all ingredients, except for 1/4 cup of dried apricot, in to the food processor. Process using the “S” blade until everything is well incorporated.
- Don’t have pumpkin spice on hand? No problem, you can make your own, here’s how: Ingredients: yields 8 teaspoons of Pumpkin Spice: 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp Allspice, and 1 tsp nutmeg. Mix ingredients in a bowl. Store in an airtight container.
- Remove the dough and place in a large bowl.
- Tip ~ The batter is thick and sticky. Sometimes it helps to either wet your hands or rub a little coconut oil on them so the batter does stick to your hands too much. Then again, being able to lick your fingers clean is part of the reward for making such a delicious dessert!
- Add the remaining diced dried apricots and work the dough by hand. Then using the palm of your hand, make folding motions with the dough so everything gets evenly distributed.
- Press the dough into the pan, firmly and evenly.
- Spread the Maple Pumpkin Butter Frosting on top.
- Put the fudge in the freezer and let it set for a least an hour or overnight.
- Slice into desired sized squares and EAT!
- IF you have any left over, I recommend storing them in the fridge.
- These freeze amazingly! I recommend cutting them into squares prior to freezing.
The Institute of Culinary Ingredients:
- To learn more about maple syrup by clicking (here).
- Is agave a good choice? Click (here).
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.