WFPB Fudge or Raw Pie-Crust

20-24 pitted Medjool dates (12 oz box)
2/3 c. almond butter
2/3 c. cocoa powder (for pie crust, replace at least half or all the cocoa with finely chopped pecans or walnuts)
1 tsp mint extract (leave out for piecrust)
1 tsp vanilla extract

Food process until it sticks together and is well blended. Press into 8x8 pan with parchment paper (or into 1-2 pie plates) with or without parchment. Refrigerate 2-4 hours. Enjoy your WFPB fudge!

For raw pie: Andrea Redd, my friend, made the best apple pie once with raw apples, treated with lemon juice and OJ so they wouldn't brown, and tossed with apple pie spices, pecans, craisins, and drizzled with honey. It was so refreshing and delicious, and didn't leave you feeling sick like normal pie. Use your imagination to make other WFPB raw healthy pies.