You know those ornate, rather baroque tins of biscuits that…
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.