Raw Pumpkin Fudge
Makes 12 pieces
1 cup coconut butter
¼ cup raw coconut nectar or maple syrup
2 tsp fresh ginger
2 tsp cinnamon
1 tsp cardamom
1/4 tsp nutmeg
1/4 tsp cloves
a pinch sea salt
1 tsp maple extract
1 tsp pure vanilla extractRaw dark chocolate:
1/4 cup raw coconut oil, warmed to liquid
1/4 cup plus 2 Tbsp cup raw cacao powder
2 Tbsp raw coconut nectar or maple syrup
a pinch sea salt
1/4 cup raw coconut butter, liquefied
1 tsp raw coconut nectar or maple syrup
1 tsp pure vanilla extract
3-4 Tbsp filtered water or as needed
To make the fudge, combine all ingredients in a high speed blender and puree until smooth. Spread out onto a foil lined sheet, about 1 inch thick, and place in the freezer to harder, about 30 minutes. Cut into desired shapes with a cookie cutter (or just squares, in which case you will have more).
Meanwhile, to make the chocolate drizzle, whisk together all ingredients until smooth.
To make the white chocolate drizzle, whisk together the coconut butter, nectar, vanilla and a few Tbsp water until it is a glaze consistency (it may get clumpy, but it will smooth out when enough water is added if too thick add another Tbsp of water or 2).
Drizzle the dark chocolate over the fudge (it is easier if you put it in a ziplock back with the corner cut off and drizzle it), then the white glaze (same as the dark chocolate). Place the fudge in the freezer to set the drizzles for about 15 minutes. Store fudge in the fridge.
*I used kabocha squash here as it is sweeter than pumpkin. Carrots can also be used because they are easier to work with and nobody will know it is not pumpkin trust me. If you want to use actual pumpkin you can, but be aware that it does not taste as sweet raw as the other 2 options so you may have to sweeten a little more.