Fully Loaded No-Bake Fudge Balls (dairy, egg, gluten, nut, soy free)

• 1 15oz can black beans, drained and rinsed

• 1/2 cup raw pumpkin seeds (pepitas)

• 1/4 cup ground flax seeds

• 1/3 cup raw honey or medjool date syrup

• 3-5 tablespoons coconut or avocado oil

• 1/2 cup baking cocoa

• 1 teaspoon vanilla extract

• 1 teaspoon instant coffee granules

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground cardamom

• 1/2 teaspoon ground cayenne pepper

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon sea salt

Place your pumpkin seeds in the food processor, and process until they're a fine meal. Add the black beans, flax seeds, honey, baking cocoa, coconut or avocado oil, vanilla extract, instant coffee granules, and all spices to the food processor bowl and process together until the mixture becomes a smooth, stiff batter, stopping the blades at least once to scrape down the sides of the bowl, and make sure all of the ingredients are incorporating well.

Using a small spoon, portion out onto trays lined with wax or parchment paper, cover with plastic wrap, and refrigerate until the fudge balls set, 2-3 hours. Store in the refrigerator in a well-sealed container. Makes approximately 24 fudge balls.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie