Infused Chai Pumpkin Spice Fudge Bars with Maple Pumpkin Butter Frosting
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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
- 1/2 cup raw cacao powder
- 1/4 cup raw ground flax meal
- 6 Chai Pumpkin Spice tea bags, contents of bag (1/8 cup)
- 1/4 tsp sea salt
- 1 tsp ground pumpkin spice
- 4 cups medjool dates, seeds removed
- 1/2 cup dried apricots, diced (divided)
- 1/4 cup maple syrup
- 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.
- To make flax meal, add flax seeds to spice or coffee grinder and process to a powder.
- 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.
- 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 to 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.
How to make raw pumpkin puree:
- Start with a sugar pie pumpkin. Wash and dry it.
- Place the pumpkin on a cutting board on its side. Carefully cut off the top and bottom, leaving a flat surface.
- With a potato peeler, remove the skin. I used to use a knife but I found I wasted more of the “flesh” with that technique.
- Cut the pumpkin in half and scoop out the seeds with your hands. Place the seeds in a small bowl for later. You can dehydrate them for a delicious snack!
- Now cut the pumpkin flesh into small chunks.
- In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small. I take it one step further but it is optional.
- I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth. I am all about mouth-feel. You will have to stop the blender from time to time to scrap down the sides.
- That’s it, very easy!
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
- 1 tsp nutmeg
- Mix ingredients in a bowl.
- Store in an airtight container.