Pumpkin Fudge

I have modified my original fudge recipe to include pumpkin, which is abundant during this time of the year. This is a wonderful dessert and it’s perfect for halloween!

  • 4 oz of pumpkin puree**
  • 4 oz grass fed butter or coconut oil or coconut manna
  • 2 tsp vanilla extract
  • 32 g (1/4 cup + 2 TB + 1 1/2 tsp) unsweetened cacao powder
  • 1/4 cup + 2 TB maple syrup
  • 1/8 tsp sea salt
  • 1/2 cup water

*please use organic ingredients, if possible.

  1. Add pumpkin, fat, vanilla, cacao powder, maple syrup and salt) to a high power blender.
  2. Heat water medium heat until it begins to simmer. Remove from the heat.
  3. Pour the hot water over the other ingredients in the blender. Blend on high speed until smooth.
  4. Pour onto parchment paper lined pan or into silicone molds and freeze for 3 hours. Remove from the freezer and cut or remove from molds. Store in the freezer. You can also pour the fudge into a jar and store in the refrigerator as pumpkin fudge sauce (which is delicious poured over all desserts!).

** you can use store bought pumpkin puree or you can buy a pumpkin, split and seed it. Rub some extra virgin olive oil or coconut oil on the pumpkin halves and roast them in a 375 degree oven until a fork easily pierces them. Remove and allow to cool. Remove the skin using a pairing knife and blend into a puree using a food processor or high powered blender.




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