Freezer Fudge (I can’t believe it contains pumpkin)

Original recipe from:

Damy Health

Yummy. Chocolate ice-cream squares.

Yummy. Chocolate ice-cream squares.

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…

Ingredients in food processor

Ingredients in food processor

Ready to scrape into pan

Ready to scrape into pan

 

Ingredients:

  • 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

 

 

Directions:

Out of the freezer. Ready for cutting.

Out of the freezer. Ready for cutting.

  1. 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.)
  2. Using plastic wrap line the bottom and sides of an 8×8 inch baking dish
  3. Top plastic wrap with fudge batter.
  4. Cover baking dish with plastic wrap.
  5. Place in the freezer overnight.
  6. Cut into squares and serve (they will melt in your fingers and my daughter refers to them as chocolate ice-cream squares).
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