Yummy Pumpkin Protein Fudge

Yummy Pumpkin Protein Fudge
November 24, 2015 TeamANSI

ANSI_Nutrition_Pumpkin-Protein-Fudge_Recipe_whey

Yes, it’s more fudge…and yes, it’s more pumpkin. How about we all just eat fudge and pumpkin, and pumpkin fudge for breakfast, lunch, and dinner? I could seriously live off of pumpkin right now. (I’m not gonna lie, I kind of am.. I seriously have pumpkin in some way or another every.single.day.) 

Ingredients

1 cup pumpkin puree
3 tablespoons coconut oil
3 tablespoons natural almond butter
4 tablespoons unsweetened almond milk
1⁄2 banana
1 scoop vanilla protein powder

1 heaping teaspoon cinnamon
1⁄2 teaspoon pumpkin pie spice
3 packets stevia (I used Sweet Leaf brand ­ you could also use 2 Tbsp of coconut palm sugar, or 2 Tbsp of pure maple syrup)

Instructions

  1. Heat coconut oil in a saucepan at medium heat. Add in pumpkin puree and sautee until warmed (about 3 minutes).
  2. Meanwhile, in a bowl mix together almond butter, stevia, banana, and almond milk. (The mixture may be a little clumpy from the banana but that is fine!)
  3. Add the almond butter mixture to the saucepan with the pumpkin and oil and stir together.
  4. Stir in the cinnamon, pumpkin pie spice, and protein powder.
  5. Transfer the entire mixture to a food processor or blender and process/blend until smooth.
  6. Pour the mixture into a muffin mold/brownie pan/cake pan and garnish with cinnamon. (I used a siliconemuffin mold which makes it very easy to pop the fudge out when it’s done, alternatively you can makethese into bars by using a brownie pan)
  7. Freeze for at least 1 hour, or until firm.
  8. Enjoy!

Notes

​ ​ Store the fudge in the freezer and thaw for 10 minutes before serving as it will soften rather quickly at room temperature.​ ​

Nutritional Information

Serving size: 1⁄6 of recipe Calories: 166 kcal Fat: 12.3g Carbohydrates: 6.8g Sugar: 2.6g Fiber: 2.8g Protein: 6g

Recipe and photo by Nutritionist in the Kitch