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Pumpkin Chocolate Filling Recipe


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     Pumpkin Chocolate Filling

Category   Desserts - Breads
Sub Category   Raw

3 cups soaked cashews (Soak no longer than 20 minutes)
2 cups sweet potato shredded or finely chopped
1 cup carrots, shredded or chopped
1 cup coconut milk
2 tablespoons lemon juice
1 1/4 cups 100% pure maple syrup
2 tablespoons vanilla extract
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 tablespoons lecithin
1 cup coconut oil

Place in a vitamix or high speed blender. Blend well until all ingredients are totally broken down and the mixture is creamy. Remove 1 cup of the mixture for chocolate swirl. Pour the rest of the mixture into the pan and set aside. To the 1/2 - 1 cup add- 1/4 cup cacao powder 1 1/2 tablespoons vanilla Pour into pumpkin mixture and use a chopstick to create swirls. Place in freezer for about 3 hours or until firm. To serve, remove from fridge and let thaw for about 20 minutes.

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