Paleo Pumpkin Spice Fudge

Why this fudge? Well, it's totally creamy and perfectly pumpkin. But it's also a quick fix, requiring no cooking, and only a short set-time. It's main ingredient is coconut butter, so it's extra melty on your tongue, but solid at room temperature. (If you aren't on the coconut butter train yet, you really need to try these. YUM!) Unlike traditional fudge, this recipe is high in healthy MTC fats and low in sugar, leaving you satisfied and energetic. And it's a whole food, with calcium, iron, fiber, and even a bit of protein. This recipe is dairy- and nut-free! To make it AIP-friendy, just skip the nutmeg and allspice.

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	12 g
Carbohydrates:	8 g
Protein:	1 g
Calculated per serving.

by forageddish

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Serves: 12

Ingredients

1 cup 1 cup 1 cup Coconut Butter, Organic
0.25 cup 0.25 cup 0.25 cup Pumpkin Puree
2 - 3 Tbsp 2 - 3 Tbsp 2 - 3 Tbsp Honey, Raw
1 tsp 1 tsp 1 tsp Cinnamon, ground
0.25 tsp 0.25 tsp 0.25 tsp Ginger, ground
1 pinch 1 pinch 1 pinch Nutmeg, ground, Optional for decorating; freshly grated
1 pinch 1 pinch 1 pinch Cloves, ground
1 pinch 1 pinch 1 pinch Allspice, ground
1 pinch 1 pinch 1 pinch Sea Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you are making your own coconut butter, prepare it first. Put 4 cups of shredded coconut into a high-speed blender, and blend on high until a paste is formed. The paste should be mostly smooth, buttery, and liquid. (Don't eat it all right now). If you are using store-bought coconut butter, heat it gently until it liquifies.
Pour 1/2 of the coconut butter (about half a cup) into a small mixing bowl. Move quickly, especially if it's cold in your kitchen. Whisk in the pumpkin, spices, honey, and salt.*
Shape the mixture into miniature muffin cups (liners) or a candy mold, leaving about a 1/4 in of space at the top of each cup/mold. Pour the plain coconut butter, still in your blender, over each of the candies for the white coating. Sprinkle with freshly grated nutmeg.
Place mold in fridge until solid (15-20 minutes is plenty). Enjoy! Store in airtight container in a cool place. (Coconut butter melts at around 76 F.)

Notes

*Note: If you're like me, you probably got to step two and thought, "I'm just going to put it all in the blender at once!". I tried, and I don't recommend it. If you put water-based ingredients in the blender with the coconut shreds, they will not turn into the smooth cream butter you want, and will congeal into a clumpy mess. Butter first. Pumpkin second.