Yield: 9 Servings (4 pieces of fudge per person)
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes, plus 2 to 4 hours refrigeration or freezing time
Ingredients
¾ cup, 6.8 oz. or 194 g pumpkin puree (recipe below, ingredients are a small or medium pumpkin, sea salt, coconut oil) or canned
½ cup, 4 oz. or 125 g unsalted butter
½ cup, 4 oz. or 125 g cream cheese
2 teaspoons, 1/3 oz. or 8.8 g pure vanilla extract
1 teaspoon, 0.09 oz. or 2.6 g ground cinnamon
½ teaspoon, 0.03 oz. or 1 g ground ginger
¼ teaspoon, 0.02 oz. or 1 g ground nutmeg
¼ teaspoon, 0.02 oz. or 1 g ground cloves
1 pinch, 0.01 oz. or 1 g sea salt
5 to 10 drops liquid stevia (optional) OR sub powdered stevia or erythritol to your taste
3 oz. or 85 g 100% dark chocolate
Directions
Pumpkin Purée
You may also use store bought canned pumpkin for this, note that canned pumpkin sometimes raises blood sugar more as it is processed which is not ideal for ketosis. P.S. I also baked the pumpkin seeds and covered them in coconut oil, stevia and all of the spices above and some pepper. Great as a crunchy topping on the pudding or with pumpkin cream soup!
I used a small sized pumpkin and split it in half, removed the seeds and fibers, sprinkled it with sea salt and baked it on a coconut oil greased pan in the oven for 40 minutes.
I removed the pumpkin from the oven once baked and let it cool, then used my hand blender to make it into puree.
Fudge
1. Line an 8 x 8 inch (20 x 20 cm) square pan with parchment paper so that there is overhang over the sides (for easy removal).
2. Combine the pumpkin puree, unsalted butter and cream cheese in a medium saucepan. Set over medium heat, stirring until completely melted, about 5 to 10 minutes. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves, salt and liquid stevia (optional) until combined. If the mixture is still lumpy, beat with electric beaters until smooth.
3. Pour into the prepared pan and smooth the top.
4. Refrigerate the fudge until set, about 4 hours, or freeze for 2 hours.
5. Gently lift the fudge out of the pan by the flaps and cut into 36 squares or use small Halloween themed cutters to cut out equivalent-sized pieces of fudge.
6. Finely chop the chocolate and place in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted.
7. Using a fork or spoon, drizzle the chocolate over the fudge. Return to the fridge or freezer until the chocolate is set, about 10 minutes.
8. Store in a parchment-lined airtight container in the refrigerator or freezer until ready to eat.
Macronutrients (based on 4 pieces of fudge per serving)
Fat: 19.8 g, Protein: 3.22 g, Total carbs: 3 g, Fiber: 0.5 g.
88% fat, 6% protein, 6% carb.
Energy: 206.5 Calories