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

1. Pre-heat the oven to 350.

2. 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.

3. Bake for ten minutes.

4. 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.

5. Dust with nutmeg and sprinkle with walnut pieces. Let cool for 15 minutes or so and then freeze.

6. 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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