White Chocolate Pumpkin Pecan Fudge

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Happy Thanksgiving weekend to all my fellow Canadians (I wrote most of this yesterday and am only getting around to posting it today). Wishing you a fantastic holiday full of friends, family, and good food. I have a tasty festive treat to share with you today. This semi-raw pumpkin pecan fudge is spiced with a touch of cinnamon and is covered in raw white chocolate. Its a great little treat to have on hand for guests.

White Chocolate Pumpkin Pecan Fudge

The fudge is great on its own, dusted in cinnamon or lucuma powder. Take it to a whole new level with the white chocolate. For the best result, give the fudge 3 layers of white chocolate.

Pumpkin Pecan Fudge

1/2 cup pumpkin puree
1/3 cup pecan butter (or almond butter)
4 tablespoons lucuma powder
4 tablespoons maple syrup
1/2 - 1 teaspoon cinnamon
1/3 cup melted coconut butter
1/4 cup melted coconut oil
2 tablespoons warm water
1/4 cup chopped pecans

Make sure all ingredients are at room temperature (if anything is chilled it will cause the mixture to seize.) Whisk all ingredients except the pecans together until very smooth. Stir in the pecans. Spread into a plastic wrap lined container of your choice - the size will determine how thick your fudge turns out. Chill in the freezer for 2-3 hours and then in the fridge for at least 6 hours. Slice into pieces and store them in the freezer while making the white chocolate.

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White Chocolate Coating

1/3 cup melted cacao butter
1/4 cup melted coconut butter
3 tablespoons cashew butter
3 tablespoons xylitol, powdered in a coffee grinder

Whisk all ingredients together until smooth. Dip each pice of fudge into the mixture and set onto a parchment paper lined tray with a fork, allowing excess to drip back into the bowl. Set in the fridge or freezer until the chocolate is hard. Repeat 2 more times for a thick layer of chocolate.

And here's a pumpkin chia pudding I recently made. Mmmm.

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I'm loving all the festive Fall recipes floating around the internet, magazines, and cooking shows these days. Pumpkin is an especially great food that can be incorporated into any meal of the day. Today I've featured it in this breakfast porridge that keeps in the fridge for 4 days making it an easy morning option if you're low on time. It's also an excellent afternoon snack!
 
Pumpkin Chia Porridge
 
Feel free to add more cinnamon, or even some pumpkin pie spice!
1 cup cooked pumpkin puree
1 1/2 cups water
1/3 - 1/2 cup coconut sugar
1/3 cup raw cashew butter*
2 teaspoons cinnamon
4 tablespoons chia seeds
Blend the pumpkin, water, sugar, cashew butter, and cinnamon in a blender until smooth. Transfer to a bowl. Whisk in the chia seeds. Stir periodically in the next 10 minutes making sure the chia doesn't clump. Transfer to the fridge and let sit for at least 1 hour for the seeds to swell. Serve with a sprinkling of cinnamon, chopped pecans, and maple syrup!
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