This pumpkin fudge is creamy and spicy, is easy to make with 3 healthy whole foods. Encase them in chocolate cups or cut them into pumpkin fudge squares. A delicious healthy treat.
This creamy pumpkin fudge recipe is a wonderful collection of fresh whole foods and, incredibly, contains no sugar. And the ingredient that is present in the largest amount is pumpkin puree! That doesn't always happen in pumpkin recipes. Having lots of pumpkin in this treat makes it an incredibly healthy fudge. And if you like this fudge, consider my peanut butter fudge and my rocky road fudge.
Why You'll Love Pumpkin Fudge
It's easy to make: It's really easy when you use canned pumpkin puree (no pumpkin pie puree).
It's super healthy: Pumpkin is a powerful heart health protector. It is high in potassium, vitamin C and fiber, as well as high in potassium, vitamin C, fiber and antioxidants. Pumpkin - fresh or canned pumpkin puree - is notably high in vitamin A which is necessary in many essential body processes. Specifically, one cup of pumpkin provides more than 200 percent of the daily requirement for vitamin A.
Ingredients
1. Coconut butter, the second most prevalent ingredient in the recipe (pumpkin is the first).
2. Pumpkin pie spices, that are heavy on cinnamon, and cinnamon does a great job of giving our tongue the illusion that it is tasting something sweet.
Steps to Make
Just blend up all the ingredients. Now feel free to taste-test and add some maple syrup if you want. I tend to not like things too sweet. Then pour in a mold or mini-cupcake cups or even chocolate-liked mini-cupcake cups as I did here.
Freeze about two hours and after that, it can be refrigerated. That's because coconut butter will keep it hard.
More Fudge Recipes
Peanut Butter Fudge
Chocolate Fudge
Rocky Road Fudge
Cookie Dough Fudge
Butternut Squash Fudge
Easy Fudge Recipe
Are you on pinterest, perhaps share this image..
I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter
Don't miss a thing, subscribe here to get recipes delivered to your inbox!
Pumpkin Fudge Recipe
Ingredients
- 1 cup pumpkin purée
- ½ cup coconut butter (try my coconut butter recipe)
- ¼ cup cashew butter
- 2 teaspoon pumpkin spice
- ¼ cup water
- 1 teaspoon vanilla
- pinch of salt
Chocolate Shell (optional)
- 1 cup dark chocolate chips
Instructions
- Line a mini-cupcake pan with paper liners, or set out a silicon mold.
- To make homemade coconut butter, follow this recipe for more detail or just blend up 1 cup fresh shredded dry coconut (unsweetened) to create ½ cup of creamy coconut butter.
- To use store-bought coconut butter, set the jar in a pot of boiling water and stir occasionally so the hard coconut butter turns creamy, about 3 minutes or more.
- Blend coconut butter, cashew butter, pumpkin puree, spice, water, vanilla and salt until creamy.
- Taste-test and add in a teaspoon or more of maple syrup if you feel you want it to be sweeter. Since coconut butter is naturally sweet, I didn't need any sweetener.
- Spoon the fudge into either lined mini cupcake pan or molds. Freeze for 2 hours before removing and setting in refrigerator.
- Store coconut butter at room temperature for a few days; or long term in the refrigerator.
To make chocolate cups (optional)
- If you want to make the chocolate cups stuffed with pumpkin fudge as I did, simple melt the chocolate chips in a microwave for 60 seconds. I use a pyrex measuring cup so I can then pour the melted chocolate.
- Pour chocolate into mini cupcake papers and use a spoon to draw a layer of chocolate up the sides and make a cup.
- Add about 1 teaspoon of pumpkin butter into each cup. I didn't even wait for the chocolate to harden but you can if you want. Then pour on a chocolate coating. Freeze for 1-2 hours; refrigerate after that.
Chocoviv
So many delicious ideas...i would love to try them all.!
Dee Dine
Thank you so much!