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Dark Chocolate & Walnut Fudge

Allow dates to soak in warm water for 10 minutes to soften. While the dates are soaking, place the chopped chocolate and coconut oil in a microwave safe bowl. Melt chocolate and oil slowly in microwave (stirring every 30 seconds).  Once melted, set aside. Drain the dates and place them in a food processor, along with the chopped beets, vanilla extract, cacao powder, cinnamon, and salt. Proces. . .

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Servings: 12

Prep Time: 01:00

Cook Time: 02:00

Main Ingredients

16 oz medjool dates, pitted

3 organic cooked beets (i recommend love beets or trader joe’s organic beets)

1 tbsp pure vanilla extract

1/3 cup cacao powder (or unsweetened cocoa powder)

1/4 teaspoon ground cinnamon

1/4 teaspoon sea salt

6 - 9 ounces unsweetened chocolate, chopped

1/4 cup coconut oil

1 cup raw walnuts, chopped

Preparation

1Allow dates to soak in warm water for 10 minutes to soften. While the dates are soaking, place the chopped chocolate and coconut oil in a microwave safe bowl. Melt chocolate and oil slowly in microwave (stirring every 30 seconds).  Once melted, set aside.

2Drain the dates and place them in a food processor, along with the chopped beets, vanilla extract, cacao powder, cinnamon, and salt. Process until thick and smooth — you may need to stop the processor, scrape the sides with a rubber spatula, and start again several times.

3Leaving the food processor on, pour the melted chocolate/oil through the top and allow the mixture to process until smooth.

4Fold the chopped walnut into the fudge mixture with a rubber spatula.

5Transfer the fudge mixture to a parchment-lined 8″ by 8″ square baking pan and spread evenly. Place another piece of parchment paper on top of the fudge and gently press down in order to create an even, packed layer.

6Refrigerate at least two hours or place in freezer to harden. Turn the block of fudge out onto a cutting board and slice into 16 square with s sharp knife.

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