¼cupliquid sweeteneragave, maple syrup or a runny coconut nectar
6dropsvanilla essenceor 1 tsp vanilla exctract
Instructions
Graham Cracker Crust
Process first set of ingredients in a food processor until mixture forms a flour.
Add remaining ingredients and process until batter starts sticking together.
Press firmly into a lined 8 x 8 square pan using the back of a spoon to smooth out batter.
Set aside while making butternut squash cream.
Butternut Squash Cream
Blend all ingredients except cacao butter in a high-speed blender until smooth.
Add cacao butter and blend again until combined.
Pour butternut squash cream on top of crust and pat on counter to remove air bubbles.
Set in freezer for minimum 2 hours or overnight.
Ginger Chocolate Fudge
Blend all ingredients except water in a high-speed blender until smooth.
Add water and blend on low until well combined.
Pour ginger fudge onto butternut squash cream layer and smooth out with an offset spatula creating an even layer.
Set in freezer for minimum 6 hours or overnight.
Dark Chocolate for Enrobing
Melt cacao butter and cacao paste double boiler method.
Add remaining ingredients and stir until well combined.
Storage: Sealed container in fridge for one week or freezer for 1 month.
Assembly: Remove pan from freezer and cut into 2” x 1” bars with a very sharp knife while mixture is still frozen. Enrobe in melted dark chocolate and set in freezer for 15 minutes.