With Halloween coming up, the stores are full to bursting with big bags of candy in preparation for the flurry of trick-or-treaters. As much as I love the festivity of this holiday, including handing out candy to excited little ones decked out in their wild costumes, I don't really enjoy traditional candy anymore. Most of the store bought stuff is too sweet and full of bad-for-you ingredients. I find that over the years I have enjoyed this yearly indulgence less and less, so much so that I never eat even the one fun sized candy that I so used to look forward to.
Now when I'm looking for a fun autumnal treat, I turn to this pumpkin fudge recipe. I first tried this recipe last year when I was looking for a tasty dessert that wasn't too sweet or calorie laden. Thanks to Coconut Mama, I was able to make this fudge (and adapt it to make other flavors) which satisfies my sweet tooth while offering me the healthy benefits of its ingredients. I also added the extra touch of a dark chocolate top layer over these little fudge pieces because my family of chocolate lovers would be disappointed in a dessert without it!
Ingredients:
1 cup coconut butter
3/4 cup organic pumpkin puree
1/3 cup maple syrup
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/3 cup dark chocolate chips
4 tbsp whole milk
Warm coconut butter in saucepan on low heat until melted, about 5 minutes. Then transfer to a bowl and combine with other ingredients, excepting the chocolate and milk. Transfer to a shallow 8x8 dish and spread evenly. In the meantime, melt the dark chocolate and milk in a saucepan on low. Layer melted chocolate across top of fudge. Let sit in fridge for 2-3 hours. Cut into one-inch squares and store in fridge until ready to eat. Enjoy!
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