Happy Saturday!
Did you guys do anything fun for Halloween last night? I hope so! I stayed home and gave out candy so I got to see all the cute little kids in their costumes. There were some pretty good ones this year I must admit. One of my favourites was a girl who came fully dressed with a sign that read "Nudist on Strike." Pretty clever if you ask me. And because it was actually warm this year there was not a single kid wearing a snow suit. That might be a first for Calgary!
Besides Halloween do you know what else was great about this week? Taylor Swift's new album came out! Don't laugh at me but I am a pretty huge Taylor fan. She is a lyrical genius if you ask me. Her new album is totally different from her previous ones in that she has branched out from country music. I wasn't sure what to make of it at first but every time I listen to it I like it more and more. I would love to meet that girl one day. Her and Ellen Degenerous. Maybe even at the same time! Would that not be amazing?? Yes a girl can dream! Have you bought the new Taylor Swift album? If so what do you think? And if you haven't you can find it here.
So have a confession to make - I killed a food processor in the making of this recipe. It was pretty tragic. But it was an accident I swear! And it wasn't a true food processor if you really must know. It was a Cuisinart Mini Prep Food Precessor. It turns out you need a real food processor to blend all those dates and nuts together. Oops. Lesson learned my friends, lesson learned.
Luckily the food processor decided to kick the bucket just as I was finishing these bad boys. I had actually planned on fully blending the chocolate layer, but I am actually happy there were still nut pieces left. It made for a little extra crunch which I love. But if you like your fudge entirely smooth, go ahead and blend away!
I actually can't believe I haven't posted this recipe already. I kind of forgot about it which is surprising because it was so good! I made this back in the summer when I was living the good life in the Okanagan soaking up the sunshine. I'm sad those days are over. I want them back! My whole family got to sample this recipe and I must tell you that this dessert did not last long in the fridge that's for sure.
I hope you like these! And as always I would be thrilled if you followed me on Pinterest, Instagram and Facebook!
Happy eating everyone! Have an amazing weekend!
Raspberry Layer Ingredients
1 1/2 cups fresh raspberries1 cup raw cashews (preferably soaked and dehydrated first) 1 TBSP melted organic coconut butter (find it here) 1 tsp organic vanilla extract (I use this brand) pinch sea saltRaspberry Layer Directions
1. Combine all ingredients in your food processor and process until smooth2. Line an 8x8 pan with parchment paper and pour raspberry mixture into the pan3. Spread with a spoon or knife until you have an even layer4. Place in the freezer for 60 minutes before adding the chocolate layer (see instructions below)Chocolate Layer Ingredients
1 1/2 cups raw cashews (ideally soaked and dehydrated)1 1/2 cups dates (soaked for 20-30 minutes first)5 TBSP coconut butter, melted (buy here) 5 TBSP coconut oil, melted (this is my favorite brand) 3 TBSP organic cocoa or cacao powder (find it here) 1 TBSP organic vanilla extract (this kind) 1/4 tsp cinnamonpinch sea saltChocolate Layer Directions
1. Place all the ingredients in your food processor and process until smooth 2. Remove the 8x8 pan with the raspberry layer from the freezer3. Pour the chocolate layer onto the raspberry layer and spread with a spoon or knife until you have an even layer4. Place back in freezer and freezer for another 1-2 hours 5. Remove from freezer and cut into desired size pieces6. Serve and enjoyPrint Recipe
