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With the holiday season of gluttony and sweets upon us, I thought I would share a healthier option to satisfy your sweet tooth naturally. Introducing my latest pumpkin obsession: Healthy Pumpkin Fudge.
By now you guys know that I’m crazy about anything pumpkin. I shared my favorite grain free pumpkin recipes with you a few weeks ago and even made a pumpkin curry recipe. This morning I decided to sneak in one more pumpkin recipe. And I think you are going to love it!
To be honest, this recipe isn’t exactly new. I was actually planning on making my No-Bake Mini Pumpkin Bites because I was having a total sweet tooth today. (Can you relate?) I may be comfort eating a bit since I AM leaving in just a few weeks for my destination wedding!
Yes, I am finally tying the knot with my best friend and partner of many years! Our plan was to have a small, simple, sweet wedding some place warm and tropical. (insert picture of me lounging on the beach all tan with a margarita in hand) Turns out 100+ of our favorite friends and family are planning on joining us in Mexico this November to celebrate our love. (I guess my friends like to travel!) It’s a mixed bag of sheer excitement and a a bit of nervousness as I hold space for all of the wonderful people coming and all of the little details that a wedding entails. Luckily I have amazing support (meaning my wedding coordinator rocks!) in making this magical event happen.
OK, so that brings us back to the healthy pumpkin fudge. I’m pretty sure I am trying to distract myself from the last minute wedding details by stuffing my face with homemade goodies , I mean – creating in the kitchen. I didn’t exactly have all of the ingredients for the pumpkin bites, so I improvised. I left out the nuts and chocolate (WHAT?!? no chocolate?), but they are still loaded with nutrient-dense pumpkin and healthy fats from coconuts.
Just imagine a slightly spiced, creamy pumpkin filling with a vanilla coconut glaze. So good that I may have stuffed my face with half of these before my family even got home.
Oh, and did I mention no baking required? Easy to make, healthy, and ridiculously delicious. Definitely will be making these again. Enjoy!
NOTE: This recipe calls for a little over a cup of coconut butter. You can buy this already made or you can easily make your own from unsweetened coconut shreds.
xo,
Katja
Healthy Pumpkin Fudge
makes 12 mini cups (or 6 regular cups)
Ingredients:
1/2 cup pumpkin puree (I like THIS BPA-free brand)
3 tbsp maple syrup or honey
1/2 tsp vanilla extract
1/4 tsp cinnamon powder
1/4 tsp ground ginger
pinch of clove
pinch of nutmeg
1/8 tsp unrefined salt
3/4 cup coconut butter, melted (I use THIS brand)
FOR THE VANILLA GLAZE:
1/3 cup coconut butter, melted
1 tbsp coconut oil
1/2 tsp vanilla extract
1 tbsp maple syrup or honey
hot water for thinning
Directions:
- Combine pumpkin puree, maple syrup/honey, vanilla, cinnamon, ginger, clove, nutmeg, and salt in the bowl of food processor. Drizzle in melted coconut butter. Process until creamy smooth.
- Press mixture into silicone mini muffin molds or a regular mini muffin tray lined with mini muffin liners using your fingers to press down flat, leaving a bit of room for vanilla glaze topping. (I try to work as quickly as I can because the coconut butter likes to harden up pretty fast.)
- Whisk together vanilla glaze ingredients (melted coconut butter, vanilla, and sweetener) in a small bowl. Add hot water one tablespoon at a time until you have a glossy, liquidy, smooth consistency. Spoon a small amount over each pumpkin mini fudge.
- Place in fridge for 20 minutes to harden. Eat and Enjoy! Store leftovers (if there actually are any) in airtight container in fridge.
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Healthy Pumpkin Fudge
- Yield: 12 mini cups
Ingredients
- 1/2 cup pumpkin puree (I use this one)
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 1/4 tsp ground ginger
- pinch of clove
- pinch of nutmeg
- 1/8 tsp unrefined salt
- 3/4 cup coconut butter, melted (like this)
- FOR THE VANILLA GLAZE:
- 1/3 cup coconut butter, melted
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup or honey
- hot water for thinning
Instructions
- Combine pumpkin puree, maple syrup/honey, vanilla, cinnamon, ginger, clove, nutmeg, and salt in the bowl of food processor. Drizzle in melted coconut butter. Process until creamy smooth.
- Press mixture into silicone mini muffin molds or a regular mini muffin tray lined with mini muffin liners using your fingers to press down flat. (I try to work as quickly as I can because the coconut butter likes to harden up pretty fast.)
- Whisk together vanilla glaze ingredients (melted coconut butter, vanilla, and sweetener) in a small bowl. Add hot water one tablespoon at a time until you have a glossy, liquidy, smooth consistency. Spoon a small amount over each pumpkin mini fudge.
- Place in fridge for 20 minutes to harden. Eat and Enjoy! Store leftovers (if there actually are any) in airtight container in fridge.
These sound delicious! I’ll have to wait until I buy more coconut to make them though, I’m out of coconut butter! The horror!
Congrats on the upcoming nuptials- I’m sure it will be everything you’ve dreamt of!
Congrats on the upcoming nuptials! I’m sure the wedding will be everything you dreamt! Have fun in Mexico! We got married 4 years ago in a small, less than a dozen invitees ceremony at the local park. It was perfect!