Right now, we have raspberries and figs coming out the wazoo! Â The raspberries get eaten by the fist full, canned up, put in smoothies….. Â I’m sure I can do the same with the figs, but this is our first year harvesting them, and I’m still learning what to do with figs. Â I mean, you can only eat so many of them without your bowels talking to you, you know?
So, I was having a hankering for something sweet, the kitchen counter was covered in raspberries and figs, and my food processor was calling to me.
Raspberry Figgy Puddin’ Fudge  (makes ~40)
- 1 cup almonds
- 1 cup dates (chopped)
- 1 cup fresh raspberreis
- 10 fresh figs
- liquid stevia
- 1/2 cup cocoa powder
- 1/2 cup unsweetened shredded coconut
- 1 tsp vanilla extract
- 1/2 cup coconut oil
Put your almonds in the food processor and grind them up to a pretty fine consistency. Â Then, put in the dates and do the same. Â Add the raspberries, figs, and 60 drops (that’s about 2 squirts) of stevia and blend it in with the almonds and dates. Â You should have a pretty pink mush 🙂 Â Add the cocoa powder, coconut, and vanilla and keep pulsing. Â Then add the coconut oil and blend until smooth-ish.
Place large (tablespoon sized) dollops of the mix onto a cookie sheet covered with wax paper and put this in the fridge for about an hour. Â Once they have firmed up, you can put them in a ziploc and keep them stored in the fridge. Â I can’t tell you how long they keep, ’cause we ate all of them in 24 hours 🙂
I really loved the flavor, but the raspberry seeds were a tad bit annoying. Â Next time, I might try other fruits, like banana or mango…. or maybe avocado???
