Pumpkin Spice Freezer Fudge

Who doesn’t love all things pumpkin spice??

I developed this recipe for Robyn Youkilis (original post here) and boy is it delicious! If you’re looking for an easy, healthy dessert (or snack!) this holiday season, look no further.

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Pumpkin Spice Freezer Fudge

This simple freezer fudge comes together in a few minutes and is the perfect healthy sweet to serve guests, or keep on hand for when you want a little something after lunch or dinner.

Ingredients:

  • 4 tbsp almond butter, cashew butter or tahini (room temperature)

  • 2 tbsp pumpkin puree

  • 4 tbsp coconut oil, melted

  • 1 tsp vanilla extract

  • 2-3 tbsp sweetener of choice (maple syrup is my favorite but honey or coconut sugar would work too) (room temperature)

  • 1 tsp pumpkin pie spice

  • Dash sea salt

Directions:

  1. In a blender or small food processor, combine almond butter, cashew butter or tahini with pumpkin puree, coconut oil, pumpkin pie spice, dash of sea salt and blend until smooth.

  2. Add vanilla extract and sweetener if using to taste.

  3. Line baking sheet with parchment paper.

  4. Pour mixture on paper and spread evenly (for a thicker fudge line loaf pan with parchment paper and pour in mixture. You also can use silicone candy mold or ice cube trays).

  5. Place in freezer to set for 20-25 minutes (can also leave overnight!).

  6. Remove from freezer and serve immediately. If serving at a party I recommend plating them then set the plate on top of an ice bath to keep them cold.

What’s your favorite way to use pumpkin spice? Leave a comment below and let me know!

Superfood Chocolate

You guys. Happy Valentine's day! Do yourself [or your someone special] a favor and make this super easy homemade chocolate fudge today! It's packed with good for you ingredients like coconut oil and raw cacao, so you can indulge totally guilt-free.

Superfood Chocolate // vegan, gluten free, refined sugar free

Ingredients:

*Note: Virgin (or Extra Virgin) Coconut Oil will have a slight coconut flavor/aroma while Refined Coconut Oil will not.

Instructions:

  1. Line an 8x8 baking dish with parchment paper OR grab some silicone candy molds (fancy!). Note: You can also use a plastic tupperware container, in which case you do not need to use parchment paper as the chocolate will pop out of the plastic easily.
  2. Add all ingredients (except toppings) to your high speed blender or food processor and blend until well combined.
  3. Pour chocolate into dish or molds, and sprinkle with toppings (if desired). Refrigerate for 15-20 minutes, or until chocolate mixture has set. If you don’t use molds, you’ll want to cut the chocolate at this point into bite-sized squares.
  4. Store in the freezer for optimal freshness. ENJOY!
 
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Tag me @EmilyNachazel so I can be sure to see it!! <3