Pumpkin Fudge

Shhh…don’t tell your mom we said that:)

We asked our Conscious Cleanse community what recipes they wanted “madeover” using our Conscious Cleanse magic fairy wand.  DRUM ROLL PLEASE….The winner is pumpkin fudge,  a spin off recipe of the more traditional Thanksgiving pumpkin pie. This recipe is better than pie, it’s fudge!It’s rich and decadent and takes less than 30 minutes to prepare. What could be better!!

While I love to eat good food, I’m not much for long complicated recipes. So rest assured, no slaving in the kitchen, like you would with a pie. This recipe has very few ingredients. Two notable ingredients are coconut oil and coconut butter. Hmm….but aren’t they the same? Even the people at the grocery store didn’t know the difference; so don’t feel bad if you are confused! Coconut oil, is just that, oil. Coconut butter is the flesh of the coconut and is much richer.

 

I used a “mock” double boiler to melt the coconut oil and coconut butter. It’s best to use very low heat to melt the mixture. Doesn’t this look creamy? I wanted to stick my tongue in the coconut bowl!!

The end results were amazing!! My husband can’t keep his hands off them. I hope they are as much of a crowd pleaser in your home as they are in mine!

What recipes are you making over this Thanksgiving? We’d love to add them to our Conscious Cleanse collection!

With big hugs and brussels sprouts,

jo_and_Jules_Sig_pink

 

Pumpkin Fudge

Yield: 30 pieces (one inch size)

Ingredients:

  • 1/2 cup pumpkin (pumpkin from a can is fine!)
  • 1/3 cup almond butter
  • 3 TB. lucuma powder
  • 3 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • 1/3 cup melted coconut butter
  • 3 TB. melted coconut oil
  • Sea salt to taste
  • Cacao Nibs (optional)

Directions:
Mix pumpkin, almond butter, lucuma powder, maple syrup and cinnamon in a bowl. Melt coconut butter and coconut oil together over low heat or using a double boiler. Pour coconut mixture into the pumpkin mixture, combine well. Line small pan with plastic wrap and press the mixture into the plastic lined container. Top with cacao nibs for chocolate burst. Chill for 3-4 hours. Cut into small pieces and enjoy! Store in freezer.

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