Chocolate Pumpkin Fudge
Fudge has always been a temptation for me. There’s just something heavenly about smooth chocolate goodness melting on my tongue. This Chocolate Pumpkin Fudge recipe has been adapted overtime… I actually forget how I first got inspired to make it. I really wish I could remember how I found the original recipe – I would definitely say “thank you.”
When I think about fudge, my best memories go way back, to a simpler time in my life. Each September, my mom and dad would take me to the Norfolk County Fair. Oh, how I loved the fair. I’d find myself strolling through the fairgrounds, eating pogo’s, candy corn, cotton candy and fudge. Yes, the fudge. Just a “little-bit” soon turned into “just not enough.”
When I was seven, I became diabetic. Those memories of fair fudge soon became just memories… I had a whole new way of looking at food. Instead of thinking, “Yum, I want that,” I had to learn to think “What will this food do for me? How will it make me feel?” Ya, soon enough treats like fudge weren’t really treats. Back then, I was injecting insulin with a needle and syringe so having tight diabetic control was much more difficult. I learned to avoid the sweets, even though they were such a temptation. The fudge from the fair would sky-rocket my blood sugar and I’d wonder if it was really worth it. Probably not.
To this day, I find that a little something sweet is the perfect conclusion to a good meal. Today, Rob and I might enjoy a wee piece of fruit if we need something. However, sometimes, there’s nothing better than a delicious piece of Chocolate.
Over the years, I’ve tried to find the perfect treat. A treat that is just enough sweet without the crazy blood sugar effect.
The recipe below is tried, tested and true. It’s a low carb alternative to the traditional high-sugar fudge I remember from my youth. This recipe does have a good wad of fat in it… but you’ll see, it’s from Coconut Butter. Plus, this fudge is made with Pumpkin to help provide a low-calorie and fiber rich boost. The impact of agave syrup on blood sugar (as measured by its glycemic index and glycemic load) is comparable to fructose, which has a much lower glycemic index and glycemic load than regular table sugar.
Coconut butter, contains similar nutritional characteristics to Coconut Oil, but since it is comprised of pureed, raw coconut meat—not only the oil—it is not made exclusively of fat. One tablespoon of coconut butter provides 2 grams of fiber as well as small amounts of potassium, magnesium, and iron. (Source: Shape.com)
You can easily make this fudge recipe in a small loaf pan. I like to make this fudge into personal morsels of goodness. I lay some plastic wrap in my tart pan and drop a level 1 tbsp of the fudge mixture in each. The result is 15 delicious fudge morsels that are only about 5.5 carbs each (71 calories). This is my absolute favorite fudge recipe. I hope you enjoy it!
If you make this recipe for Chocolate Pumpkin Fudge, don’t forget to let me know what you thought! Comment below.
Chocolate Pumpkin Fudge
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup coconut butter, melted
- 1/4 cup agave
- 1/4 cup cocoa powder, dark
- 1/2 tsp vanilla extract
- 1/16 tsp himalayan salt
Instructions
- Prepare chocolate mold OR you may chose to line an 8x5 loaf pan with parchment/wax paper. I like to use a tart pan lined with plastic wrap. Set aside.
- Combine all ingredients until smooth with a hand blender or whisk.
- Smooth batter into the prepared pan or chocolate mold, and freeze until firm.
Notes
Fudge can be stored in the fridge OR kept frozen. Thaw prior to serving. This recipe divides equally into 15 (1 tbsp) servings.
