I devised this cheeky fudge a few years ago and thought I’d share for Halloween this weekend. It does have two “super” culprits coconut oil and medjool dates. I am a fan of both but try not to use them in excess, it’s too darn expensive. If you don’t have almond nut butter add soaked cashews instead (throw the cashews in water in the morning and make this in the afternoon). Simples. Also, if you like your fudge sweeter, add 3 tbs of coconut sugar or any unprocessed brown sugar.
Line a 17 x 11 x 8 cm loaf tin with baking paper – I used this tin because I wanted a thicker fudge. I suspect you could simply use a lunchbox.
2/3 cup pumpkin puree (I roasted my pumpkin first, let it cool and then blended it)
1/2 cup coconut oil, melted
1/4 cup almond butter/spread
4 chopped medjool dates
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
A sprinkling of pumpkin seeds for decoration and crunch (completely optional)
Roast pumpkin for about 45 minutes in a moderate oven – 180 degrees C – until deliciously soft. Allow to cool.
Add coconut oil and almond butter to blender and blitz to combine. Add all other ingredients and blend until well combined and smooth. Pour into lined tin, bang to level and freeze for 45 minutes until set. Lift out and cut into squares.