Step 1

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Step 2

Place dates in a small bowl with 1/2 cup warm water. Soak until softened, 5 - 10 minutes.

Step 3

Drain excess liquid from dates, and transfer to a food processor. Add beans, cocoa powder, pumpkin, applesauce, egg whites/substitute, coconut flour, sweetener, baking powder, vanilla, and salt. Puree until completely smooth and uniform.

Step 4

In a small microwave-safe bowl, microwave chocolate chips at 50 percent power for 1 1/2 minutes, or until melted.

Step 5

Add melted chips to food processor, and puree until completely blended.

Step 6

Fold 1/4 oz. (about 1 tbsp.) almonds into batter. Spread batter into the baking pan, and smooth out the top. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 30 - 35 minutes.

Step 7

Top with marshmallows and remaining 1/4 oz. (about 1 tbsp.) almonds. Bake until slightly melted, about 3 minutes.

Step 8

Let cool completely, about 1 hour.

Step 9

Cover and refrigerate until completely chilled, at least 2 hours. (This fudge tastes best when chilled overnight; it's even good slightly frozen!)