Original recipe from:
This is a recipe that a friend shared on Facebook. I thought it sounded just crazy enough to be good, so I tried it. It was a hit with the whole family. I got so much joy out of asking people “what do you think’s in it?” and then telling them it was made from pumpkin! Ah, good times…
- 1 cup roasted pumpkin (or pumpkin puree, not sweetened– I’ve noticed that North Americans are able to get canned pumpkin puree. I’ve never seen it in Australia so I can’t vouch for the flavour, but the original recipe uses it.)
- 1/3 cup nut butter of choice (I threw some macadamia nuts and some dry roasted almonds into my blender and blended until they became butter–unsalted of course)
- 1 ripe banana
- 1/4 cup cocoa/cacao powder (unsweetened)
- 1/2 cup dried dates (pre-soaked in hot water and drained) or fresh, pitted dates
- 1 Tsp vanilla extract
- Place all ingredients into your food processor and blend until completely smooth stopping to scrape down the sides. (If you are making your own nut butter, do that first and then pile the rest of the ingredients in on top to save yourself the frustration of trying to scrape the nut butter out of the blender.)
- Using plastic wrap line the bottom and sides of an 8×8 inch baking dish
- Top plastic wrap with fudge batter.
- Cover baking dish with plastic wrap.
- Place in the freezer overnight.
- Cut into squares and serve (they will melt in your fingers and my daughter refers to them as chocolate ice-cream squares).