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Pumpkin Seed Butter Freezer Fudge

Prep Time 15 mins
Cook Time 0 mins
Freezing Time 3 hrs
Course Dessert, Snack, Treat
Cuisine dairy free, gluten free, vegan
Servings 16 squares

Ingredients
  

  • 200 g Medjool dates, pitted
  • 5 tablespoon pumpkin seed butter
  • 2 tablespoon coconut oil
  • 1.5 tablespoon cocoa powder
  • ¼ teaspoon vanilla, orange or mint extract

Instructions
 

  • 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!