Raw Paleo Pumpkin Fudge
Raw Paleo Pumpkin Fudge is easy to make, healthy, and delicious! If you’ve seen my other raw fudge recipes, you’ll know that I like to use dates to sweeten raw fudge. Dates are high in fiber and other nutrients, and significantly lower on the Glycemic Index than other whole food sweeteners. When used in this raw fudge they add a ton of flavor and sweetness! Unsweetened cocoa powder adds more fiber, iron, and trace minerals, as well as neurotransmitters that make you feel happy (seriously…love the stuff!).
The kids really love it when I make date fudge…they devour it! Use it for an after school snack or healthy dessert.
Before we get to the recipe for Raw Paleo Pumpkin Fudge, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Paleo Pumpkin Fudge (Serves 12-14)
- 2 Cups Pitted Dates
- 2 Cups Raw Pecans or Cashews (I used some of both)
- 1/4 Tsp Sea Salt
- 3/4 Cup Unsweetened Cocoa Powder
- 1 Tsp Vanilla
- 1 Tsp Cinnamon
- 3/4 Cups Organic Pumpkin
- 1 Cup Extra Dark
or Paleo Chocolate Chunks
Add the dates, nuts, salt, cocoa powder, vanilla, 1/4 cup of the pumpkin, and cinnamon to your food processor and run it until it forms a ball. It can take a few minutes, so don’t give up!
Once a ball has formed add the rest of the pumpkin and process until it is well incorporated. I do it in this order to make sure the dates get really teeny tiny! Add the chocolate chips after the pumpkin is incorporated. Process for a few more seconds, just to mix them in. Press the Paleo Pumpkin Fudge into a brownie dish that is greased or lined with parchment paper. It’s fairly sticky, so the parchment paper is best. If you don’t want the frosting, place the dish in the refrigerator and chill for at least 2 hours.
For the Frosting:
- 1 Tbsp Raw Honey
- 1/4 Cup Organic Pumpkin
- 1/4 Cup Coconut Cream
- 1 Tbsp Melted Coconut Oil
Whisk together all of the ingredients, until smooth. Swirl into the top of the unchilled fudge. You may have more than you need…just keep the extra in the fridge. You can use it for other yummy things, like Paleo Chocolate Pumpkin Cookies. After you swirl the fudge place it in the fridge and chill for at least 2 hours before serving. Use a sharp knife to cut the pieces when you’re ready to serve the Raw Paleo Pumpkin Fudge. If it isn’t setting up enough, try freezing it for half an hour.
