It only seems right that I’ve come full circle with this recipe.
Back in October 2012, I actually created a different recipe for healthy pumpkin fudge, but it was, how do you say?…not good.
I was so enchanted by the idea of the treat that I didn’t take my time with the execution, and what resulted was less than stellar.
Bummer too, because it was posted shortly after I began this blog, and it kind of put me on the map. I’m sure many people tried and disliked the recipe, only to never return here.
That’s the thing about what I post now. These recipes are what I actually make in our home, for my family. I never post anything that I wouldn’t make again, and I never want any of you to waste your time or money trying something that I’ve posted, only to have it fail miserably.
I was recently poring over the blog, making tweaks here and there, double checking a few things, and I noticed how many treats I have on here! Around 12 pages worth, to be exact. My, if ever I or anyone doubted my sweet tooth, here it is in black and white.
It must be an estrogen thing. My husband seems like he could cut out treats altogether, if need be, as long as he had his protein. Can’t relate!
I’d pretty much take anything over pure protein, simply because of taste. Maybe not beets…
It must be awesome to be a ‘growing’ boy, aka, the hubs. He literally becomes a bit blank-faced when I try to explain calories.
What, we’re not talking protein grams?…*drool*…just kidding. 🙂
I’m not a calorie-counter, per se, (been there, done that, bought the T-shirt and the mug) but I’m definitely aware that there’s a difference between a celery stalk and a piece of fudge.
This fudge, however, is probably the healthiest fudge you could ever put in your gullet.
While there’s nothing spectacular about the ingredients themselves, the proportions, I feel, are pretty spot on, making for an indulgent treat you’ll find difficult to stop eating!
Creamy, low sugar, vegan-friendly pumpkin fudge.
- 2 T . coconut oil
- 3/4 c . + 2 T. coconut butter
- 3/4 c . pumpkin puree
- 1 T . maple syrup or honey
- 1 t . pumpkin pie spice
- 1 1/2 t . vanilla extract
- couple dashes sea salt
- stevia , to taste
- Warm the oil and butter over low heat until it begins to melt.
- Stir in the remaining ingredients, adding stevia to taste, until smooth and well combined.
- Pour into a 7 x 5 inch Pyrex glass dish (or one of similar size).
- Refrigerate until solid.
- Cut and enjoy!
Fat: 14 g Carbs: 7.2 g Sugar: 2.7 g Protein: 1.3 g; Nutrition facts based on using maple syrup. WW SmartPoints: 9
If you don’t plan on consuming the entire batch within one week, store in the freezer for best keeping, and just thaw it a bit before cutting and eating.
What is your favorite pumpkin treat?