Pumpkin Protein Fudge (gluten free and can be vegan!)
 
Prep time
Total time
 
Serves: 6
Ingredients
Instructions
  1. Heat coconut oil in a saucepan at medium heat. Add in pumpkin puree and sautee until warmed (about 3 minutes).
  2. Meanwhile, in a bowl mix together almond butter, stevia, banana, and almond milk. (The mixture may be a little clumpy from the banana but that is fine!)
  3. Add the almond butter mixture to the saucepan with the pumpkin and oil and stir together.
  4. Stir in the cinnamon, pumpkin pie spice, and protein powder.
  5. Transfer the entire mixture to a food processor or blender and process/blend until smooth.
  6. Pour the mixture into a muffin mold/brownie pan/cake pan and garnish with cinnamon. (I used a silicone muffin mold which makes it very easy to pop the fudge out when it's done, alternatively you can make these into bars by using a brownie pan)
  7. Freeze for at least 1 hour, or until firm.
  8. Enjoy!
Notes
Store the fudge in the freezer and thaw for 10 minutes before serving as it will soften rather quickly at room temperature.
Nutritional Information
Serving size: ⅙ of recipe Calories: 166 kcal Fat: 12.3g Carbohydrates: 6.8g Sugar: 2.6g Fiber: 2.8g Protein: 6g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/pumpkin-protein-fudge-gluten-free-and-can-be-vegan/