After I posted yesterday about Adrienne’s Silky Smooth Bean Fudge at Whole New Mom, I started thinking about my long lost love. Pumpkin fudge. I haven’t had it since going GFCF in 2006. Every year, we’d get a small slice at the State Fair in Raleigh and enjoy it. It is a dearly missed treat. Every Fall around the time we have our local County Fair, I start craving some.
So I got in the kitchen and started working. 15 minutes later, here’s the results.
This year, I’ll be prepared when those Fall cravings hit and in a most healthy way, too!
Hands-on: 15 minutes
Hands-off: 4 hours
1 1/2 cups cooked cannellini beans (I sprout them and then cook until tender)
3/4 cup mashed, cooked pumpkin (drain very well if home-made)
1/4 cup sucanat
1 1/2 tsp pumpkin pie spice
1 tsp vanilla
1 1/2 cups coconut oil, melted (I recommend expeller-pressed for this recipe to minimize the coconut flavor)
Stevia to taste (or additional sucanat)
In a food processor, combine the beans, pumpkin, sucanat, spice, vanilla and salt and blend until smooth, scraping down the sides as necessary. Turn the processor on and pour in the oil while running. Scrape down the sides and make sure it’s combined completely. Taste and add stevia as needed to reach your desired sweetness. Pour into an 8×8 pan and chill until firm. Cut into small pieces.
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