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

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