Hidden Veggies: Pumpkin Bean Fudge!
By
After I posted yesterday about Adrienne’s Silky Smooth Bean Fudge at Whole New Mom, I started thinking about my long lost love. Pumpkin fudge. I haven’t had it since going GFCF in 2006. Every year, we’d get a small slice at the State Fair in Raleigh and enjoy it. It is a dearly missed treat. Every Fall around the time we have our local County Fair, I start craving some.
So I got in the kitchen and started working. 15 minutes later, here’s the results.
This year, I’ll be prepared when those Fall cravings hit and in a most healthy way, too!
Hands-on: 15 minutes
Hands-off: 4 hours
1 1/2 cups cooked cannellini beans (I sprout them and then cook until tender)
3/4 cup mashed, cooked pumpkin (drain very well if home-made)
1/4 cup sucanat
1 1/2 tsp pumpkin pie spice
1 tsp vanilla
dash salt
1 1/2 cups coconut oil, melted (I recommend expeller-pressed for this recipe to minimize the coconut flavor)
Stevia to taste (or additional sucanat)
In a food processor, combine the beans, pumpkin, sucanat, spice, vanilla and salt and blend until smooth, scraping down the sides as necessary. Turn the processor on and pour in the oil while running. Scrape down the sides and make sure it’s combined completely. Taste and add stevia as needed to reach your desired sweetness. Pour into an 8×8 pan and chill until firm. Cut into small pieces.
Links to all of our Bean Fudge recipes:
Chocolate Bean Fudge
Pumpkin Bean Fudge
Peanut Butter Bean Fudge
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
I LOVE pumpkin fudge. I would allow myself a tiny taste each Autumn. I am going to try this!!!
Marci recently posted..Count Your Blessings Monday!!
I have NEVER heard of pumpkin fudge in my LIFE! How funny
Gotta make this for Thanksgiving snacking this year!
Carolyn Kennedy recently posted..The Tomato Has Landed!
Yippee!
My oldest is sick today and hasn’t wanted to eat much of anything, but he said he’d like me to make this! And I have LOTS of canned organic pumpkin that I got on sale. Yea!!!
I had never heard of pumpkin fudge either. And for a reformed sugar-a-holic that sure is saying something!
Adrienne @ Whole New Mom recently posted..Homemade Vapor Rub – Compare to Vicks Natural Decongestant Chest Rub
LOL! It became a yearly guilty pleasure. I decided to never learn how to make it before I went on a GFCF diet, because I’d make myself as big as the house eating it if I did! lol And that’s saying a lot, because I am totally in love with chocolate. We really like your chocolate bean fudge recipe.
Wow! I am so excited about finding this recipe. My mom makes the normal, sickly sweet fudge all the time but I can’t eat it because sugar bothers me. I cannot wait to try this recipe and try it out on my sugar loving family without them knowing what is in it.
I will let you know what the outcome is.
Thanks so much.
I was wondering if you have done any that were like white chocolate and cherry, orange cream.