Pumpkin and Peanut Butter Fudge

Here comes October’s contribution to the Calendar, that’s right folks it’s Halloween season, expect scary children at your door soon. The good thing about this time of year is the shops are all packed with pumpkins and I have so many pumpkin recipes to try. This recipe is a little different from the original idea I borrowed it from but then so much of my cooking works out that way. I usually just look at a picture, scanning the ingredients and get busy cooking my own little version of what I think I saw or at least of what I liked about what I saw. I bought 2 pumpkins in the weekly shopping, by accident actually. I also bought 2 bags of apples by accident but that’s another story.

On Sunday I chopped up all my pumpkin and stuck it in the slow cooker. When I went back to it was all cooked and I got busy with my recipes. I added a half cup of desiccated coconut to the mix which gave it some more texture, coconut is also quite halloween’ish. It only took me about 5 minutes from the blender to the loaf tin but it took me a lot longer to get out of the kitchen, I was to busy licking the spoon and blender. It was just too cream-liciously, nutty-licious and just too darn good! If you have a scary pumpkin sitting in your window right now why not put it too good use and make something amazing and healthy with it? This Pumpkin and Peanut Butter Fudge is sweetened with dates but no sugar. Coconut oil, natural peanut butter and pumpkin are all good for you. Be good to yourself and enjoy this desserty snack guilt free. I love it with a hot cuppa.

 

Pumpkin and Peanut Butter Fudge

Prep Time: 15 minutes

Cook Time: 20 minutes

Number of servings: 30

Per Serving 119 calories

Fat 5 g

Carbs 19 g

Protein 2 g

30


Pumpkin and Peanut Butter Fudge

Ingredients

30 pitted dates

1/2 cup of organic smooth peanut butter

1/2 cup cold pumpkin puree

1/3 cup of coconut oil

1/2 cup desiccated coconut

2 tea spoon pumpkin pie spice ( I made my own)

Instructions

  1. Peel and cut the pumpkin. Wash and set to cook on high for 3-4 hrs in a slow cooker or boil for about 20 minutes in a pot
  2. Wait for the pumpkin to cool down.
  3. Add all the ingredients in a blender and pulse to mix all through. (it only takes once pulse, no need to over mix you still want to have the desiccated coconut texture).
  4. Pour the mixture into a lined loaf tin. I lined it with cling film.
  5. Place the loaf tin in the freezer to set overnight or a good couple of hours
  6. Remove from the freezer. Turn the loaf pan upside down to help it come out.
  7. Carefully cut into small cubes.
  8. Store the cut fudge in a freezer bag or container in the freezer and dig in every time you want one!

 

 

2 Comments

Wordpress Google+

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.