Layered Pumpkin, Pecans and Chocolate Fudge

• Vegan
• Gluten free

• Produce

  • 1 tbsp Cacao powder, raw
  • 1 cup Dates, dried pitted
  • 1/2 Pumpkin, medium slices

• Breakfast Foods

  • 1 cup Rolled oats

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 1/2 cup Almond butter

• Baking & Spices

  • 2 Chocolate bars, vegan
  • 1 tsp Pumpkin spice

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut flakes
  • 1 cup Pecans, toasted
  • 1 cup Sunflower seeds

Found on theawesomegreen.com

Description

Ingredients

• For the Pumpkin Fudge
• ½ medium pumpkin, cut into slices
• 1 tsp pumpkin spice
• ½ cup full fat coconut milk
• ½ cup almond butter
• 1 tbsp coconut oil
• For the Base
• 1 cup toasted pecans
• 1 cup sunflower seeds
• 1 cup coconut flakes
• 1 cup rolled oats
• 1 tbsp coconut oil
• 1 tbsp raw cacao powder
• 1 cup dried pitted dates, soaked into purified water for at least 1 hr
• For the Chocolate Layer
• 2 vegan chocolate bars, melted

Directions

• Preheat the oven to 175°C/347°F.
• Line a baking sheet with parchment paper, add the pumpkin slices, powder with the spice, add a drizzle coconut oil and toss to coat evenly.
• Roast for 20 mins, until tender, then remove from the oven and set aside to cool.
• While the pumpkin is roasting, prepare the base layer.
• Drain the pitted dates and add them into the food processor, together with the coconut oil and cacao powder, and pulse to obtain a puree.
• Add the rest of the ingredients and pulse to incorporate.
• Line a square pan with parchment paper and spread the base onto a ½ inch layer.
• Scoop the pumpkin flesh with a spoon, and add it into the food processor.
• Add the almond butter, the coconut oil, the almond butter and coconut milk, and pulse to obtain a puree.
• Spread over the nutty base, then top with the melted chocolate sauce.
• Refrigerate until firm, or freeze for a quick result.