Each year when the fall season rolls around, a recurring thought automatically pops into my brain:
GIVE ME ALL THE PUMPKIN!!!
I’ll find a way to sneak pumpkin into just about any food I can. It just feels right once the leaves start to change colors.
The good news is pumpkin is very healthful and serves up some serious nutrition.
For example, pumpkin is loaded with a powerful antioxidant called beta carotene that:
- helps cleanse your body to prevent serious health issues like cancer.
- improves eyesight.
- rejuvenates your skin and helps prevent wrinkles. (Hello, natural botox!)
And let’s not overlook the impressive fiber content in pumpkin…it helps you feel full for longer, which helps prevent overeating.
One of my favorite pumpkin treats is chocolate pumpkin fudge. It knocks out a pumpkin and chocolate craving all with one delicious treat!
This recipe is clean, loaded with real-food goodness and totally free of dairy, gluten and refined sugar. SCORE!!!
If you don’t like chocolate, no worries….simply omit the cacao powder from the recipe below to make a simple pumpkin fudge.
THE 6-INGREDIENT RECIPE
Ingredients:
- 1/2 cup of organic pumpkin purée
- 1/2 cup of organic coconut butter, melted
- 1/4 cup of pure organic maple syrup
- 1/4 cup of raw organic cacao powder
- 1/2 teaspoon of pure vanilla extract
- 1 generous pinch of Himalayan pink salt
Preparation:
- Line a small glass dish around 8 x 5 or 6.5 x 6.5 inches in size with unbleached parchment paper like this. Or, have candy molds like this ready to fill. (NOTE: If you’re going to use a glass dish, glass snapware like this works great because it includes an airtight lid.)
- Melt the coconut butter in a small saucepan over medium-to-low heat.
- Pour the melted coconut butter and the rest of the ingredients into a mixing bowl. (I prefer glass mixing bowls like these.)
- Pour the batter into the glass dish and smooth it out, or fill the candy molds.
- Put the dish or mold into the freezer and freeze the fudge until it becomes firm.
- If you like your fudge on the softer side, store it in the fridge in an airtight container. If you like firm fudge, keep it in the freezer and let it thaw a bit when you’re ready to enjoy some.
Below is a look at the batter ready to go in the dish or candy molds:
Below is a look at the small glass dish I typically use to freeze my fudge, which is lined with unbleached parchment paper:
The nice thing about using glass snapware for your fudge is that it includes an airtight lid!
WANT MORE PUMPKIN GOODIES?
Be sure to grab these recipes for more clean and delicious pumpkin treats:
Cheers to enjoying delicious chocolate pumpkin fudge that supports a clean and healthy diet!
With love and gratitude,
Kandi
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