Easy Pumpkin Fudge Recipe Low Carb Paleo

Healthy Pumpkin Fudge What Molly Made

WebOct 3, 2019 · In a microwave safe bowl or stovetop, melt cashew butter with coconut oil and whisk well. Add pure maple syrup, pumpkin puree, …

1. Line an 8 x 8 baking dish with aluminium foil or parchment paper, letting it hang over the sides for easy removal.
2. In a microwave safe bowl or stovetop, melt cashew butter with coconut oil and whisk well. Add pure maple syrup, pumpkin puree, pumpkin pie spice and salt and whisk well.
3. Pour mixture into lined baking dish and sprinkle with chocolate chips. Place in the freezer for 2-4 hours until firm.
4. Run a sharp knife under warm water and cut fudge into squares.

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Keto Pumpkin Fudge {Paleo, Low Carb} Foodborne …

WebSep 14, 2020 · Keto Pumpkin Fudge {Paleo, Low Carb} This Keto Pumpkin Fudge is made from simple ingredients and so easy to make. …

1. Melt coconut oil in the microwave for 20-30 seconds. You may need to soften the coconut butter. Usually placing the jar in a large bowl a hot water is the best way.
2. Whisk together all ingredients in a large bowl, mixing the collagen powder last. Make sure there are no lumps.
3. Cut a piece of parchment paper to line the bottom of the bread pan. I like to cut it a little big so you can grab on the the end of the paper when removing the fudge. Add the mixture to the pan and spread evenly with a rubber spatula. I press down lightly with a piece of parchment paper to get it smooth.
4. Place in the freezer for about 20 minutes or until it hardens enough to cut. Slice into 12 pieces and enjoy. Store in the fridge because the ingredients are soft at room temp.

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Paleo Pumpkin Fudge (AIP & Vegan) Unbound Wellness

WebOct 15, 2018 · Bring the water to a simmer and place a metal mixing bowl over the pot. Pour the coconut butter and coconut oil into the metal bowl …

1. Assemble a double boiler with a medium sized pot filled halfway with water. Bring the water to a simmer and place a metal mixing bowl over the pot.
2. Pour the coconut butter and coconut oil into the metal bowl and allow it to slowly melt, mixing often. Once the mixture is melted and completely liquid, stir in the pumpkin, maple syrup, and cinnamon. Mix together. Use an oven mitt to carefully remove the bowl from the heat and set aside.
3. Prepare a small Tupperware or baking pan (I used a small 5×5″) and carefully line with parchment paper. You can also use silicone molds. Pour the fudge mixture and spread it evenly with a rubber spatula into the vessel. Place the fudge in the fridge to harden for 3-4 hours or overnight.
4. Remove from the fridge and slice into the desired size. If you have any imperfect pieces, allow the fudge to sit out for a bit and use your fingers to mold them back into a prettier slice!

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