When fudge comes to mind, you may think of sugar, butter and milk. Unfortunately, these are three ingredients many of us try to stay away from—especially those following a plant-based or paleo diet. But, that doesn’t mean you have to forgo fudge completely! It just means you’ll have to be a little more creative in the kitchen. This recipe, which calls for seven whole-food-based ingredients, hardly takes any effort and uses minimal dishes to prepare (that means less cleanup!). Prepare a batch and store in the freezer for a post-dinner treat throughout the week.
Paleo Chocolate-Pumpkin Swirl Freezer Fudge
Line small baking dish or loaf pan with parchment paper and set aside.
In medium sauce pan, heat all pumpkin fudge ingredients on low until melted. Stir constantly until combined.
Pour pumpkin mixture into lined dish or pan. Use spatula to spread evenly.
Using same sauce pan from earlier, add chocolate chips and 1 tbsp. coconut oil. Melt on low while constantly stirring so it doesn’t burn; about 2-3 minutes.
Dollop melted chocolate sauce randomly on top of pumpkin mixture and use butter knife to swirl together.
Cover pan and transfer to freezer for 2-3 hours until set or overnight.
To serve, remove from freezer and thaw for a few minutes. To remove fudge, pull out parchment paper and cut fudge into bite-size squares. Store leftovers in freezer.
- Add a few pinches salt to pumpkin fudge mix if using salt-free nut butter.
- All seven of these delicious ingredients can be found on Vitacost.com. Order today for a sweet tomorrow!