Healthy with Jodi

Pumpkin Pie Fudge

    Pumpkin Pie Fudge

    Gluten Free, Vegan, Paleo

    Happily serves 8-10

    All Organic Ingredients:

    2 Cups  pitted and soaked Dates

    ½ C Nut Butter

    1 ½ C Almond Flour

    1/2 C Pumpkin (fresh or canned)

    6 TBSP Coconut flour

    2 tsp Pumpkin pie spice or Allspice

    Sea Salt to taste

    Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

    Optional to top with some coarse sea salt. 

    Freeze for one hour before serving.

    More Pumpkin Recipes

    Chocolate Quinoa Cookies Recipe

      Chocolate Quinoa Cookies

      Vegan, No Bake, GF

      Happily makes 12 cookies

      All Organic Ingredients:

      ¼ cup coconut oil

      ¼ cup pure maple syrup or raw honey

      ⅓ cup Organic Cacao powder

      ½ cup Sunflower butter (or nut/seed butter of your choice)

      ½ cup cooked quinoa

      1/2 cup raw Quinoa, rinsed and dried (sprouted)

      ½ cup coconut flakes

      Coarse sea salt


      Line baking sheet with parchment paper.

      In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

      Add Sunflower seed butter and stir until smooth.

      Remove from the heat and fold in the quinoa, and coconut flakes.

      Divide in mini muffin tin pan.

      Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

      Store in the freezer for best results, but can also be stored in the fridge


      Quinoa Cookies