Persimmon Fudge with Turmeric

Persimmon Fudge with Turmeric

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Ingredients
  

  • 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

Instructions
 

  • 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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