Healthy with Jodi

Pumpkin Fudge

    Vegan, Gluten Free

    Happily serves 8-10


    1/3 Cup Pumpkin puree

    1/2 Cup Coconut butter

    2 TBSP Almond butter

    2 TBSP   Maple syrup or Blackstrap molasses

    2 tsp Pumpkin pie spice

    1/8 tsp Himalayan Sea salt  

    Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

    More Great Recipes 

    Quinoa Brittle

      Quinoa Brittle

      Vegan, Gluten free, Refined Sugar Free
      Happily Serves 10


      3/4 Cup Tricolor uncooked quinoa

      3/4 cup Pecans

      2 TBSP Coconut sugar

      1/2 tsp Pumpkin pie or allspice

      2 TBSP Coconut oil

      1/4 cup Blackstrap Molasses

      1/4 cinnamon

      Pinch of Himalayan sea salt

      Stevia, if you desire it sweeter


      Preheat oven to 325.

      Line a baking sheet with parchment paper. (Cover all edges)

      Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

      Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

      Try to get it as even as possible or the edges will burn in the center won’t crisp up.

      Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

      Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.