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Fudge
From The Sunfood Cuisine by Fredric Patenaude 

2 cups soaked cashews
1 cup pitted dates
1 cup soaked raisins
4 Tbs. carob powder
1 cup water
1 cup ground flax seeds
1 cup walnut pieces

Blend soaked cashews, dates, raisins, carob powder, and water together in food processor or heavy-duty blender (you can also use a Champion or Green Power juicer with blank plate on). Pour into a bowl. Measure one cup of flax seeds and grind in coffee grounder (you will have to grind 1/2 cup at a time). Mix in with the chocolate mixture along with the walnut pieces. Spread in a rectangular tin, then freeze for a few hours. Cut in rectangles, then serve!

 

ABOUT THE SUNFOOD CUISINE RECIPE BOOK:

This classic recipe book is now in its second edition! In addition to incredible recipes for raw puddings, pies, pastas, soups, salads, sauces, and dressings, this book contains an encyclopedia of fruits, vegetables, herbs, and other natural foods provided by Mother Nature. There is invaluable and important information contained in the book's chapters on organic foods, wild foods, genetically engineered crops, and transitional tips to a healthy diet. It makes a great gift.

The Sunfood Cusine Recipe book is available at amazon.com

 
 
 
 

 

 

 

 

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