Pumpkin Fudge Bites
Pumpkin Fudge Bites
by Olivia Pennelle, Liv's Recovery Kitchen
I originally tried these bites of deliciousness early this year at Heaven and Earth Retreats. I was blown away by Ruthanne’s food and the retreat experience she offers. If you ever get chance, go. I highly recommend it. Trying her food reignited my passion for creating great-tasting nutritious food.
I pestered her for the recipe and have since tried it a few times. I’ve adapted it ever so slightly.
Recipe
Makes around 20 squares, depending on how big you cut them. You can store them in the freezer for 3 months or so — if they last that long! Take out a portion at a time and leave to defrost for an hour or so.
Ingredients
1 1/4 cups of rolled oats
1/4 cup walnuts, plus 2 tbsp for decoration
1/4 cup pecans
4 medjool dates or 6 regular dates
3 tbsp coconut oil, plus 1/2 cup
1 tsp pumpkin spice or cinnamon
1/4 tsp pink salt
1 cup cashews
1 can pureed pumpkin
1/2 cup maple syrup
2 tspa vanilla extract (you may want an alcohol-free vanilla extract if you find an alcohol-base triggering). You could also use the seeds from a vanilla pod.
Nutmeg and cinnamon for dusting
Instructions
Pre-heat the oven to 350.
Next make the crust: In a food processor, blend together oats, walnuts and pecans, dates, 3 tbsp coconut oil, salt, and cinnamon. Blend until the mixture comes together into a crumb texture. Press the crust mixture into a parchment lined dish. I use a square 8 inch x 8 inch dish.
Bake for ten minutes.
Make the filling by processing the pumpkin, cashews, maple syrup, 1/2 cup of coconut oil, 2 tsp of vanilla. and pumpkin spice. Pour onto the baked crust.
Dust with nutmeg and sprinkle with walnut pieces. Let cool for 15 minutes or so and then freeze.
After 2 hours the mixture should be firm but not completely frozen. Cut into the desired size and place back in the freezer.
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