Refined sugar free fudge

Method:

Drain cashews and put in blender or processor with dates, raisins, carob, juice and water.

Blend to form a thick paste. Stir in flax seed and water before adding walnuts.

Press onto cookie sheet and freeze for 2 hours. Cut into squares or triangles and store in the freezer.

Ingredients:

• 2 C cashews, soaked for at least 2 hours
• 1 C pitted dates
• 1 C raisins
• 2 Tbsp carob powder
• 1/2 C fresh pineapple juice
• 1/2 C water
• 1 C ground flax seed
• 1 C walnuts, chopped