Pumpkin Seed Fudge
Pumpkin Seed Fudge is a creamy, crunchy blend of chocolate and pumpkin seeds, naturally sweetened for paleo fans.
Ingredients
For the Frosting:
- 2 cups 480ml unsweetened coconut cream (2 cans, water discarded)
- 1 cup 175g paleo-friendly semi-sweet chocolate chips
For the Crust:
- 2 cups 200g pistachios
- 1½ cups 225g pitted dates
- 1½ cups 120g unsweetened shredded coconut
- 2 tbsp 30ml coconut oil
- ½ tsp sea salt
For the Pumpkin Seed Layer:
- 3 cups 525g paleo-friendly semi-sweet chocolate
- ¾ cup 180ml unsweetened coconut cream (1 can, water discarded)
- ¼ tsp salt omit if using salted pumpkin seeds
- 2 cups 250g raw or roasted pumpkin seeds
Instructions
Make Frosting
- I melt 1 cup chocolate chips with 2 cups coconut cream in a saucepan over low heat, stirring until smooth. I chill the mixture for 4 hours for this nutty paleo dessert.
Prepare Crust
- I line a 9x13-inch pan with parchment. In a food processor, I blend 2 cups pecans, 1½ cups dates, 1½ cups shredded coconut, 2 tbsp coconut oil, and ½ tsp sea salt until sticky. I press into the pan for this crunchy chocolate treat.
Make Pumpkin Seed Layer
- I melt 3 cups chocolate, ¾ cup coconut cream, and ¼ tsp salt (if needed) over low heat, stir in 2 cups pumpkin seeds, and pour over the crust for this simple recipe.
Chill
- I refrigerate the pan for 4 hours until set for this creamy fudge delight.
Whip Frosting
- I whip the chilled frosting mixture for 1 minute until fluffy, then spread over the set layer for this Pumpkin Seed Fudge.
Slice and Serve
- I cut into ~24 squares and serve chilled for this nutty paleo dessert.