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In my continuing quest to perfect an array of grain free desserts, I stumbled upon this recipe. It sounded good and all of the ingredients were readily accessible, so Zoë and I gave it a try.
I love that this recipe only uses 2 tablespoons of maple syrup (you could also sub raw honey), and it’s still plenty sweet enough. I feel good giving it to the girls as a dessert, even if it’s shortly before bed, because there isn’t enough sugar in them to affect their ability to sleep.
If you’re trying to use up your pumpkin puree, this recipe is a great alternative to the standard chocolate fudge.
Pumpkin Almond Spiced Fudge with Chocolate Drizzle Recipe
- 1 cup almond butter
- ¼ cup melted coconut oil
- 1/3 cup homemade pumpkin puree
- 2 tablespoons Grade B maple syrup
- ½ teaspoon pumpkin pie spice
- ½ teaspoon Real Salt
- 1/3 cup dairy-free chocolate chips
- 1-2 tablespoons almond milk
- Line a small baking dish (I used this 7×11″ pan, but a 6×9” baking dish would make cubes of fudge) with unbleached parchment paper – make sure the whole pan is covered
- In a large mixing bowl, combine all ingredients except for the chocolate chips and almond milk. Mix until smooth
- Pour the fudge batter into your baking dish then use a spatula to smooth it in the pan.
- Place the dish in your freezer until it’s solid (about 1-2 hours).
- When the fudge is solid, melt the chocolate and 1 tablespoon of almond milk in a small saucepan. Add more almond milk until the chocolate has a drizzly consistency.
- Remove the fudge from your pan by lifting the sides of the parchment paper up and out of the pan onto a cutting board.
- Cut your fudge into 1-inch squares and spread them around the parchment paper.
- Drizzle your melted chocolate all over the fudge with a spoon.
- Once the chocolate hardens, put the fudge in a sealed container like these into your freezer until you’re ready to serve it.