How This Nourishes Your Body
Chocolate Covered Pumpkin Spice Fudge
Fudge. Pumpkin treats. Chocolate. All things that never get old to me. Making these for the holidays is one of my favorites, mostly because I eat a majority of it while creating them. Anyone else have that problem? These are a great gluten free, dairy free, delicious treat for the holidays or anytime your heart desires.
Notes for Pumpkin Spice Fudge
You can make the chocolate part a couple different ways. I like to use coconut oil because, well, I use coconut oil for everything BUT make it any way you can with what you have. Here a few variations.
- 4 tablespoons raw cacao powder (cocoa is fine)
- few drops of stevia (or maple or honey to taste 1-2 teaspoons usually)
- 2-3 tablespoons melted coconut oil
- place all ingredients in a small pan and stir on low until sauce forms.
- 1 1/2 cups chocolate chips
- 1/4 cup almond or coconut milk
- To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.
- Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.
1. Place all ingredients into a vita-mix. For the coconut butter, soft it first before measuring out 1/2 cup.
Blend till smooth and creamy. This works best of all ingredients are at room temperature.
2. Pour into a 6 inch pan lined with parcherage paper.
3. Set in freezer till firm to touch 2-3ish hours.
4. Remove and pour chocolate sauce over pumpkin, set back into freezer until hard.
5. Removed, cut into pieces and enjoy!