This pumpkin seed butter freezer fudge is one of my favourite healthy treats. It’s really easy to make and perfect for those with allergies. It’s an inclusive dessert, great for sharing. Plus, pumpkin seeds are very nutritious, including being packed with magnesium, which is needed for bone health.
NB: The main ingredient, pumpkin seed butter, may be labelled as ‘may contain’ for nuts, peanuts and sesame, or other allergens, so may not be suitable for everyone. This is because manufacturers process them on the same lines in the factory so there is a risk of cross contamination. However, you can buy nut free pumpkin seeds and make your own pumpkin seed butter in your food processor. I found these nut-free Nutrenergy Pumpkin Seeds on eBay.
Things I Love about Pumpkin Seed Butter Freezer Fudge
Before we get to the recipe, here are the reasons why I LOVE pumpkin seed butter freezer fudge:
- It’s made with healthy ingredients that are really good for you: medjool dates, pumpkin seed butter and coconut oil.
- It will satisfy your cravings if you are on a restricted diet due to food allergies, because it is naturally sweet and contains healthy fats. That’s what makes it taste so yummy.
- You can make a big batch and it will keep in the freezer for weeks. It’s like a gift to yourself that keeps on giving!
- It is so satisfying that you can’t eat too much of it at once, it really will last you a while!
- It’s chocolatey and you can make vanilla, orange, or mint versions.
- It will give you an energy boost – perfect for that mid-afternoon slump.
- It doesn’t contain any allergens. Ideal for those with multiple allergies. It’s also vegan.
Hopefully that’s convinced you to give it a try! I was thinking of all you breastfeeding mamas of babies with allergies out there who really deserve a treat. Let me know what you think! Here’s the recipe:
How to make Pumpkin Seed Butter Freezer Fudge
Pumpkin Seed Butter Freezer Fudge
- 200 g Medjool dates, pitted
- 5 tbsp pumpkin seed butter
- 2 tbsp coconut oil
- 1.5 tbsp cocoa powder
- 1/4 tsp vanilla, orange or mint extract
- Cook the dates in a saucepan with a little boiling water for about 5 minutes, until soft and sticky.
- Drain any excess water and leave to cool for a few minutes.
- Put all the ingredients into a food processor and blend until smooth.
- Line a small dish or tupperware pot with baking paper and pour the mixture in, spreading it evenly with the back of a spoon. Cover and freeze for at least 3 hours.
- Once frozen, cut into squares or slices to serve. Keep stored in the freezer. Remove the number of squares you want and allow to warm up to room temperature for a few minutes before eating... if you can wait that long!