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.)
1 cup pumpkin puree
3 tablespoons coconut oil
3 tablespoons natural almond butter
4 tablespoons unsweetened almond milk
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)
- Heat coconut oil in a saucepan at medium heat. Add in pumpkin puree and sautee until warmed (about 3 minutes).
- 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!)
- Add the almond butter mixture to the saucepan with the pumpkin and oil and stir together.
- Stir in the cinnamon, pumpkin pie spice, and protein powder.
- Transfer the entire mixture to a food processor or blender and process/blend until smooth.
- 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)
- Freeze for at least 1 hour, or until firm.
Store the fudge in the freezer and thaw for 10 minutes before serving as it will soften rather quickly at room temperature.
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