Caramel Butternut Fudge
PREP 15 MIN•COOK NONE
Okay, you caught us sneaking veggies into your treats. But once you bite into this fudge and discover the sweetness and depth of flavor the butternut squash (pumpkin) brings, you'll be wondering why you didn't try it sooner! You can sub in peanut butter or any warming spice.
DF
EF
GF
VE
V
Number of servings
2
1⁄8 cup (20 3⁄4g) tinned pumpkin puree (unsweetened) or 120g steamed & pureed butternut pumpkin
1⁄8 cup (20 3⁄4g) coconut oil
1⁄8 cup (25g) cashew butter or other nut butter
1⁄8 cup (13ml) maple syrup (honey or rice malt syrup)
1⁄8 tsp ground cinnamon plus extra to dust
1⁄8 tsp salt
Line a 10cm x 20cm loaf tin with baking paper.
Place all ingredients in a medium saucepan over low heat. Whisk together until smooth and combined. Pour into prepared tin and refrigerate for 3 hours, or until firm.
Dust with extra cinnamon and cut into 12 equal pieces.
Store refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.
Energy (kJ)
769 kJ / 184 cals
Protein
2.3 g
Fat
16.5 g
Sat. Fat
13.5 g
Carbs
6.7 g
Sugar
4.9 g
Fiber
0.3 g
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