Saturday, March 1, 2014

Pumpkin Overnight Freezer Fudge

This is such a fun recipe! Super easy, super yummy, and totally satisfies a fudge craving. And with no added sugar, oil, or salt, this protein-rich treat can be guiltlessly enjoyed for breakfast. Mmmmm-hmmmm. There's not much else I can say about this fudge, except...MAKE THIS RECIPE! You won't regret it...

Pumpkin Overnight Freezer Fudge. Ready to eat.

Pumpkin Overnight Freezer Fudge; Vegan, Gluten Free. Makes one small plate of fudge.

  1. 3/4 Cup Canned Pumpkin Puree (not pumpkin pie filling)
  2. 2 T "Better "N Peanut Butter"
  3. 2 T vanilla flavored protein powder (or protein powder of choice)
  4. cinnamon, to taste

  1. Line a small size glass lasagna dish with plastic wrap. Set aside. 
  2. Melt PB in a small soup pot with a splash of water. Stir frequently and add more water to prevent sicking and burning.
  3. In a medium-size bowl, combine pumpkin, protein powder, and melted PB along with cinnamon. Stir vigorously. 
  4. Spread batter evenly into prepared dish. Cover and place in freezer overnight. 
  5. Let thaw 15-20 minutes before serving. Remove fudge by peeling away plastic wrap from dish. Turn over onto large plate, and slice into chunks.
Fudge, Pre-Freeze.

Note: If you would like, you can add a little stevia before mixing ingredients. This kind of peanut butter is sweeter than normal peanut butter, though, so keep that in mind. I thought it tasted fine without additional sweetener, but it depends on your preferences. 

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