Pumpkin Fudge

By aleahk

This no-bake fudge is gluten free, paleo, and free of added sugars!

Pumpkin Fudge
Ingredients
  • 1-8 ounce bag shredded coconut flakes, unsweetened (or 1/2 cup coconut butter)

  • 1/2 cup pumpkin puree

  • 2 teaspoons pumpkin pie spice

  • 1 ripe banana, peeled

Directions
  1. In a food processor add the coconut flakes and process until smooth and creaming. Scraping down the sides as needed. **important to note that freshly bought coconut flakes gets the best results

  2. Add the pumpkin puree, spices, and banana to the coconut butter and process until smooth and combined.

  3. Transfer to a lined 9X5 loaf pan and set in the fridge about 1 hour in the fridge or 30 minutes in the freezer.

  4. Cut into squares.

  5. Store in an airtight container in the fridge for up to one week.


Nutritional Facts

Servings
12
Calories 140
Total Fat 12g
Saturated Fat 11g
Sodium 30mg
Potassium 160mg
Total Carbohydrate 8g
Dietary Fiber 4g
Sugars 3g
Protein 2g

pumpkin coconut fudge dessert no bake refrigerate vitamin a gluten free dairy free anti inflammatory vegan vegetarian

8 replies

Phi314
Phi314 2016-09-23 12:16:48 -0500 Report

I have to say that I was put off by the flavor of the unbaked pumpkin puree in this recipe. After it sat in my fridge untouched for several days, I decided to put it back into a baking pan and bake for 30 minutes at 350 degrees. It made a big difference in the flavor. Tastes more like a traditional pumpkin recipe. I'll enjoy it now! Edited to add: mine looked absolutely nothing like the picture.

ohneclue
ohneclue 2016-03-28 18:16:54 -0500 Report

This has some advantages and disadvantages. The pumpkin is great but the banana is nothing but sugar like 91% of its calories are sugar and starch that raise BG. Also, the nutrition info is not quite correct. The sugars per serving of 12 is 7 and not 3, the potassium is 166 and not 160 which is not a lot but maybe it just was a typo that they never proofread the way ALL good writers do.

Grandmama16
Grandmama16 2016-03-19 13:31:43 -0500 Report

Using coconut butter sounds like it'd make it greasy and totally different texture than coconut flakes. Why Truvia instead of Stevia?

Gabby
GabbyPA 2015-10-04 13:06:34 -0500 Report

Awesome! I gave a presentation on the health benefits of pumpkin and I made these to go with me...they were a HIT!

I did change it just a bit and rolled them into balls and then rolled the balls in some Truvia. I put them in the little paper cup and I get about 20 servings that way, so it breaks up the carbs and calories even more.
I also found that you can get frozen coconut flakes that are fresher and will make a smoother base.

Gabby
GabbyPA 2015-09-24 09:50:45 -0500 Report

I am going to have to try this out! I am on a pumpkin kick right now and without added sugar, this sound amazing.