Pumpkin & Cashew Fudge Bites
THE WHY BEHIND THIS RECIPE
This is the perfect little treat when you “just want a little bite” of something sweet, but without the refined sugars or blood sugar crash. These fudge bites are blood sugar friendly, and sweetened with a little raw, unfiltered honey. Pumpkin also has Vitamin A, C, E and is a good source of fiber (thank goodness because I love pumpkin).
These are perfect to bring to any fall gathering, or to make for yourself and enjoy as a little treat after lunch. Since there are so few ingredients here, the QUALITY of the ingredients really matters. For the cashew butter, I highly recommend Artisana Organic Cashew Butter as I think it’s the creamiest and makes this recipe taste the best. You can try with other nut butters, but for the best result use Artisana. I have zero affiliation with them, I just love their product. You can get it at Whole Foods, Thrive Market, or Amazon. Another reason why I pick Artisana cashew butter for this recipe is the others at my local Whole Foods all have industrial refined seed oils in them, so Artisana is the only one with just one ingredient: cashews.
Makes 20-24 small fudge bites
Total time: 30 minutes
Prep time = 5 minutes
Freeze time = 25 minutes
WHAT YOU NEED
KITCHEN TOOLS
BPA free silicone mini-muffin pan (they are super easy to pop-out of this!)
Mixing bowl
Measuring cups and spoons
Mixing spoon
Baking sheet (to put the silicone mini-muffin pan on top of in the freezer)
INGREDIENTS
2 cups creamy cashew butter (unsweetened, seed oil free - I recommend Artisana)
1/4 cup coconut butter or coconut oil
2 tbsp raw, unfiltered honey
1 cup canned pumpkin puree, unsweetened
1 tbsp vanilla extract
1 tbsp pumpkin pie spice (which if you don’t have you can make with approx. 1 tsp ground cinnamon, 1/2 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg)
1 tsp kosher salt (and then more for sprinkling on top!)
~3 tbsp raw pumpkin seeds for topping
HOW TO DO IT
Combine everything in a bowl and mix well.
Spray your mini-muffin silicone, muffin tins, or loaf pan with avocado oil and then scoop the mixture into the tray. Top with pumpkin seeds and some maldon sea salt.
Note: I like to use a mini-muffin silicone mold, but a loaf pan would work as well and you’d just then cut up the fudge into smaller pieces!
Put in the freezer for 25-30 minutes to set. Let them sit out for 2-3 minutes before devouring!!
SWAPS, TIPS & TRICKS
TIPS:
Storage: Keep them in an airtight container in the freezer. Before eating, wait 2-3 minutes for them to soften up. They will keep in the freezer for up to a month!
SWAPS:
Want to swap cashew butter? Try with peanut butter or almond butter for a slightly different fudgey taste!
Want to swap the honey?: I’ve been using raw, unfiltered honey lately because it’s rich in antioxidants and many other nutrients, but you could also use 2 tbsp allulose or 2 tbsp maple syrup.
Nutritional Info
2 per serving, makes about 10-12 servings
Calories: 310
Total Fat: 26g
Carbs: 16g
Fiber: 2g
Net Carbs: 14g
Protein: 8g
Sugars: 3g
