I make this whenever I have a craving for something naughty but nice. It tastes like a decadent dessert, but is much better for you than a pint of the commercial brands. Use regular organic cocoa or carob powder for a not completely raw version, or try it with raw cocoa powder if you are lucky enough to have some on hand.
This is a light fall pudding. Not being a huge pie fan, I adapted this pudding from a pumpkin pie recipe taught in a raw cooking class by Bruce Horowitz. Pictured with both the variation and toppings described below.
I love these bars because I can make them and then store them in the freezer. They are smooth and creamy. Wonderful with fresh fruit, such as raspberries, or as the basis for a brownie sundae.
This recipe is based on a in RAWVolution – I cut down a bit on the agave and added the coconut oil and coconut water for a smooth consistency. This creates a bit richer fudge that is not quite as sweet.
Nice fall/Thanksgiving treat. Thanks to Denise Thomas for the recipe.