31 August, 2015
4 Ingredient Pumpkin Fudge (Vegan, Paleo)
As far as I am concerned once August is over the pumpkin season can begin. As much as I love summer fruits and am sad to see them go until next season, I look forward to all the produce that fall has to offer. A foodie like me transitions from season to season based on what is available at the local farmers market. I am excited to create new recipes with the abundance of food that fall brings, including pumpkin. I have shared with you many pumpkin recipes over the years, from overnight oats, blondies, cookies, ice cream, pie, almond butter and fruit leather. Can you tell I am a fan?
Pumpkin is loaded with nutritious goodness. Among the key nutrients in pumpkin is vitamin A. This fat-soluble vitamin gives pumpkin the vibrant orange color and supplies healthy antioxidants.
Fun Fact
Pumpkins are actually fruits, they are considered a berry! Specifically pumpkins are a pepo fruit which are fleshy, have a hard rind, and have many seeds.
Fudge is normally made with sweetened condensed milk loaded with sugar (166 grams in just one cup). I sweetened mine with nature’s best sweetener: fruit. Pumpkin and bananas are a great combination; they complement each other perfectly. Remember the riper a banana is, the sweeter it gets. So if you are looking for a sweeter result, use an overripe banana.
Reader Feedback: Are you a pumpkin fan like I am? What are your favorite ways to use pumpkin?
4 Ingredient Pumpkin Fudge (Vegan, Paleo)
Ingredients
- 1 8 ounce bag shredded coconut flakes unsweetened (or 1/2 cup coconut butter)
- 1/2 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 1 ripe banana peeled
Instructions
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In a food processor add the coconut flakes and process until smooth and creaming. Scraping down the sides as needed. **Important to note that freshly bought coconut flakes gets the best results
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Add the pumpkin puree, spices, and banana to the coconut butter and process until smooth and combined.
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Transfer to a lined 9X5 loaf pan and set in the fridge about 1 hour in the fridge or 30 minutes in the freezer.
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Cut into squares.
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Store in an airtight container in the fridge for up to one week.
Recipe Notes
Choose organic ingredients when possible.
5 Comments
This looks so amazing – just the kind of healthy treat I would make for my kids. I love pumpkin year around but always look forward to September when pumpkin recipes are abundant.
I so agree! Thank you and I hope your kids will enjoy these.
This looks delicious! I love pumpkin, and I love fudge, so I think this is the perfect recipe! 🙂
Loving all of that coconut!
this looks AMAZING! I love anything pumpkin 🙂