Gingerbread cake is a family tradition during the holiday season.…
Okay, peeps. Comin’ atcha with another seasonal recipe!
Not feelin’ the pumpkin pie situation this Thanksgiving? Not to worry. This Pumpkin-Orange Freezer Fudge is super simple to prepare, creamy in texture as well as sweet and refreshing in flavour. It offers a nice spin on the typical festive desserts that show up this time of year.
What’s more? It stores in the freezer so that you can pull out a piece or two on an as-need basis, keeping the temptation to indulge in, say, several pieces of pie, to a minimum. Hey, we’re human with the biological imperative to want more and more of the sweet things once our palates have a taste of them. But I’ve found helpful strategies like keeping treats in the freezer avert that common allurement.
So, go on, indulge in a piece or two of this delish Pumpkin-Orange Freezer Fudge.
Pumpkin-Orange Freezer Fudge (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Treats
Serves: 24 pieces
- ½ c coconut butter, softened
- ¾ c pumpkin puree
- 3 tbsp coconut oil, melted
- ¼ c honey
- 1 tsp orange zest
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp sea salt
- Lightly grease and line a loaf pan with parchment paper. Allow parchment paper edges to extend over the pan for easy removal.
- In a medium sauce pan, gently melt the coconut butter over low heat, stirring until no lumps remain.
- Stir in all remaining ingredients and continue to stir until smooth (about 1-2 minutes).
- Pour into prepared loaf pan. Using the back of a spoon, gently smooth and even out the top of the fudge mixture.
- Place in the freezer for 2-3 hours or overnight. Remove from the freezer and allow to sit at room temperature for a few minutes before slicing. Using the parchment paper edges, gently lift from the loaf tin.
- Cuts into about 24 pieces.
- Store in the freezer in an airtight container. Allow pieces of fudge to sit at room temperature for five minutes before serving.