This healthy pumpkin fudge is creamy and spicy, is easy to make with familiar whole foods, and has no sugar. No refined sugar. No artificial sweeteners. None. And it is mostly pumpkin. Here we used it two ways, as fudge chunks alone, and stuffed into chocolate cups. An easy, healthy pumpkin recipe to add to your fall recipe line-up!
Line a mini-cupcake pan with paper liners, or set out a silicon mold.
To make homemade coconut butter, blend up 1 cup fresh shredded dry coconut (unsweetened) to create 1/2 cup of creamy coconut butter. I would actually make more if you can because coconut butter stores at room temperature quite nicely and it's easier to blend up 2 cups if possible. Add a few tsp of melted coconut oil if your butter seems too chunky.
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 tsp 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 tsp 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.