Raspberry Mint Fudge is a discovery in elegance! These paired flavors match each other perfectly. Raspberry, coconut cream icing both complements and decorates. Raspberry date florets complete the design.

Raspberry Mint Fudge

Ingredients:
¼ cup ground flax seed meal
4 cups cashews
2 cups shredded coconut
20 pitted dates
½ cup beet juice
½ tsp. vanilla
¼ cup agave
¼ tsp. Himalayan sea salt
1 tsp. lemon juice
½ tsp. raw organic lucuma powder
25 drops raspberry medicine flower extract
½ cup freeze dried raspberries
20 drops mint medicine flower extract

Directions:
Place the cashews into a Cuisinart with an S blade. Mix until it turns to flour, making sure not to over mix. If it is over mixed it will turn to butter. Set aside. Repeat the process with the shredded coconut. Then mix the two together in a bowl with the flax seed meal and mix by hand until even. Set aside. Place the dates, beet juice, agave, vanilla, salt, lemon juice, lucuma powder, raspberry medicine flower, and mint medicine flower in a high speed blender and mix until creamy smooth. Set aside. Roll the raspberries in your hands until they turn to powder. Add the powder to the contents of the blender and blend slightly. Pour the ingredients into the bowl with the flower and hand mix until evenly distributed.

Take a 4 1/2” by 14” tart pan with a removable bottom. Slightly spray with coconut oil. Pour the batter into the pan and press down evenly until the pan is filled all the way and flat on top. Place into the dehydrator at 145 degrees for 1 hour. After 1 hour, remove from the dehydrator and gently remove it from the pan. Leave the bottom intact. Place the fudge onto a dehydrator tray with a teflex sheet. Continue dehydrating on the metal bottom at 115 degrees for 24 hours. After 20 hours, remove the metal bottom gently with a spatula and dehydrate for the remaining 4 hours.

Decoration and Assembly:
For this step, you will need the Raspberry Icing recipe already made as well as the Raspberry Florets.

Cream:
Place the fudge on a decorative plate. Take a pastry bag with a 1M tip and fill it halfway full with the raspberry icing. Place florets all around the top edge of the fudge. Fill the center of the tart with raspberry florets. Then take another pastry bag with an 18 tip and fill with ¼ cup of the raspberry icing. Place a rosette in the center of the top of the raspberry florets and also in the center of the cream florets. Please refer to the picture to help visualize the placement of the decorative rosettes.

Can be refrigerated in an air tight container for up to 7 days. Can be frozen for up to 1 month.