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
Happy eating everyone! Have an amazing weekend!
find it here)
1 tsp organic vanilla extract (I use this brand)
pinch sea salt
Raspberry Layer Directions
1. Combine all ingredients in your food processor and process until smooth
2. Line an 8×8 pan with parchment paper and pour raspberry mixture into the pan
3. Spread with a spoon or knife until you have an even layer
4. 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 favourite brand)
3 TBSP organic cocoa or cacao powder (find it here)
1 TBSP organic vanilla extract (this kind)
1/4 tsp cinnamon
pinch sea salt
Chocolate Layer Directions
1. Place all the ingredients in your food processor and process until smooth
2. Remove the 8×8 pan with the raspberry layer from the freezer
3. Pour the chocolate layer onto the raspberry layer and spread with a spoon or knife until you have an even layer
4. Place back in freezer and freezer for another 1-2 hours
5. Remove from freezer and cut into desired size pieces
6. Serve and enjoy