Persimmon Fudge with Turmeric

Persimmon Fudge with Turmeric

Use organic ingredients whenever possible.

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2 cups sunflower seeds

2 cups dates

3 persimmons sliced

2-inch piece turmeric root

1 tsp cinnamon

1/2 tsp nutmeg

1 Tbsp cacao nibs


  • Line a 9-inch pan with parchment paper and set aside.
  • Add sunflower seeds to high-speed blender or food processor and blend to make sunflower flour.
  • Add balance of ingredients into the blender and blend until smooth.
  • Pour onto parchment-lined pan.
  • Let set up in the refrigerator 6 hours.
  • Cut into desired sized pieces and top with cacao nibs before serving.

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Persimmon Fudge with Turmeric