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
Ingredients

18 cup (20 34g) tinned pumpkin puree (unsweetened) or 120g steamed & pureed butternut pumpkin

18 cup (20 34g) coconut oil

18 cup (25g) cashew butter or other nut butter

18 cup (13ml) maple syrup (honey or rice malt syrup)

18 tsp ground cinnamon plus extra to dust

18 tsp salt

Methodbased on 12 servings
1

Line a 10cm x 20cm loaf tin with baking paper.

2

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.

3

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.

Nutritional Informationper serving

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

0.7 g

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