Pumpkin Seed Butter Freezer Fudge
Ingredients
- 200 g Medjool dates, pitted
- 5 tablespoon pumpkin seed butter
- 2 tablespoon coconut oil
- 1.5 tablespoon cocoa powder
- ΒΌ 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!