Gooey Chocolate Pumpkin Fudge


Wooohoo! Finally discovered how awesome pumpkin is and how vertsatile it can be in your cooking! I cannot wait to keep experimenting. I roasted 860g of pumpkin, let cool and then popped in the food processor to create a puree. So because of that this recipe is not ‘raw’. Puree mixture easily made 4 cups. Enjoy!

Ingredients:Gooey Chocolate Pumpkin Fudge

1 Cup of pumpkin puree

3/4 Cup of 100% organic pure cacao

1/2 Cup of Sugar-free maple syrup (or you could use agave)

Sprinkle of natvia

1 Banana

2 Teaspoons of vanilla extract

1 Tablespoon of coconut oil

2 Tablespoons of almond, brazil, cashew butter


Easy as – add banana and pumpkin to food processor and blend. Add remaining ingredients and keep blending until mixture is even and forms a gooey dough type mix. Line a small baking tray with glad wrap and pour mixture into tray. Cover again with glad wrap and keep in freezer overnight. I removed and kept in fridge until fudge was defrosted enough to eat however it really needs to be permanently kept in freezer.

Forms approx 15 little squares of fudge :)