National Carrot Day: Carrot Cake Bean Fudge

Carrot Cake Bean Fudge
4 large carrots, peeled
1 1/2 cups sprouted or soaked and cooked navy beans or other white beans
2 Tbs crushed pineapple, squeezed to remove excess juice, optional
1 1/2 cups coconut oil (expeller-pressed works best)
1 Tbs raw honey
dash stevia (or extra raw honey)
2 tsp vanilla extract
1/2 tsp cinnamon
two dashes nutmeg
dash cloves
dash salt
5 drops Concentrace, optional
1/2 cup raisins or dates, optional
1/4 cup shredded coconut, optional

In a saucepan using a steamer insert, steam the carrots until just tender. Place in a food processor with the beans and pineapple and process until smooth, scraping down the sides as needed. Add the coconut oil, honey, stevia, extract, spices, salt and Concentrace and blend until smooth, stopping to scrape down the sides once or twice. Add the raisins and coconut and pulse until combined. Taste and adjust for sweetness.

Pour into an 8×8 pan and refrigerate for 4 hours or until completely firm. Cut into squares.

Store in the refrigerator to keep it firm.