Sprouted Seed Choc Fudge Makes 24 slices Tools: A Food Processor and a large biscuit tray Ingredients: Base: 1 cup sprouted sunflower kernels, 1/2 cup soaked/sprouted sesame seeds, 1 cup soaked almonds, 2 cups Brazil nuts, 1 cup dates (soaked for 15 minutes), 5 dried figs, 6 dried apricots, 1 cup raisins. Topping: 2 cups dates (soaked for 30 minutes or more), 1 and a half cups coconut oil, 12 tablespoons cocoa powder, 4-5 tablespoons honey, 1/2 cup almond meal or Brazil nut meal. Directions: Blend base ingredients in food processor until sticky, then press evenly in to the biscuit tin. Next blend topping ingredients in food processor until creamy and then spread evenly over the base mixture in biscuit tin. Place in fridge for 1 hour and them slice up into 24 portions and serve. (Warning! this fudge is highly addictive!)