Pumpkin is one of those delicious vegetables that can be used for sweet as well as savoury recipes. This simple, 4 ingredient (+ spices), vegan fudge is so simple to make and it's the perfect sweet treat. Check out the benefits of pumpkin for our skin right here.
1/4 of a cooked pumpkin (blended smooth)
4 heaped tbsp coconut oil
2 heaped tbsp almond or cashew butter
1 tbsp maple syrup (more if you like it sweeter)
2 pinches pumpkin spice mix - I like a pinch of ground allspice, cinnamon, ginger, pink salt and cloves in this mix
To cook my pumpkin I slice it in half, scoop out the seeds, then place it flesh side down on a baking tray and roast for 30 mins at 160C. You will only need 1/4 of a pumpkin for this recipe so you might like to use the rest to make this soup
Melt the coconut oil in a pan over a low heat, add the almond butter until it's liquid and smooth.
Add the maple syrup and allow to cool
Add the pumpkin and spice and add everything to a nutribullet. Blend until smooth
Pour into a silicone tray and place in the freezer to set (an hour or two)
Slice into cubes and thaw in the fridge a little before serving