Home Features Healthy Recipe of the Week: Almond Fudge

Healthy Recipe of the Week: Almond Fudge

December 14, 2014

Written by April Ashcroft

Almond Fudge

1/2 cup raw cashews
1/2 cup hemp seeds
35 pitted dates
1 t vanilla
1/2 cup raw almonds

Grind cashews, hemp seeds, dates, and vanilla in a strong food processor until they start to become sticky. Add almonds and process, leaving almonds chunky. Press dough into an 8 X 8 square cake pan. Freeze, cut In squares and return to freezer until ready to eat.

This recipe comes from my latest cookbook Whole Food American Favorites. It includes 40 whole food vegan desserts like this one. It’s perfect for your holiday party!

April will be demonstrating a variety of delicious cookies and nut candies at her upcoming cooking class at the Kitchen Corner, Thursday December 18 at 6:30 pm. Call 674-1120 to register.

April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.

After years of developing recipes and collecting research on the health benefits of a plant-based diet, she has published two cookbooks, “Whole Food Goodness” and “Whole Food American Favorites.” Her newest release is available at The Kitchen Corner and online. Visit health4lifecooking.com or follow her blog at health4lifecooking.blogspot.com.