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Pumpkin Pie Fudge {Paleo & Low-Carb}
Servings:
20
servings
Calories:
96
kcal
Ingredients
1/2
cup
Organic Coconut Cream Concentrate
1
cup
organic pumpkin puree
1 1/2
teaspoons
Pumpkin Pie Spice
1
pinch
Sea Salt
1/8
cup
organic maple syrup
For Low Carb - Omit Maple Syrup & add:
1/8
cup
Swerve Sweetener
or other low carb sweetener, to taste
1
splash
maple flavor
Instructions
In a small saucepan over medium/low heat, melt coconut cream. Add remaining ingredients and mix well.
Fill pumpkin shaped silicone moulds with warm fudge.
Chill in the freezer for 3 hours until completely frozen.
Pop frozen pumpkin fudges out of the mold then allow to warm slightly for roughly 5 minutes prior to enjoying.
Nutrition
Calories:
96
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
24
mg
|
Potassium:
29
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1800
IU
|
Vitamin C:
0.8
mg
|
Calcium:
10
mg
|
Iron:
0.9
mg