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Pumpkin Fudge Squares

By 04/12/2018 January 25th, 2019 No Comments
Pumpkin Fudge Squares

It’s time to start getting into the holiday food vibes, my friends. These little bites are Christmas in edible form — sweet pumpkin, sage, pecan, warming spices, chocolate… what more can you ask for?

Rate This Recipe
5 from 1 vote

Pumpkin Fudge Squares

These will surely blow people away at your next gathering. Try to use a rich pumpkin, like Red Kuri Squash/Pumpkin or Turks Turbin.

Ingredients

Pecan Sage Crumble

    (these need to be made first)

    • 125g (1 cup) pecans, soaked 8 hours, rinsed and strained
    • 5g (1/2 tbsp) ½  tbsp chia seed powder
    • 8g drops vanilla Medicine Flower Extract or ½ tsp vanilla extract
    • Pinch sea salt
    • 12g (1 tbsp) coconut flour
    • 50g (¼ cup) maple syrup
    • 25g (2 tbsp) coconut sugar, powdered
    • 2 drops drops sage essential oil
    • 1 tbsp fresh sage julienne

    Candied Pumpkin

    • 150g (1 1/4 cups) sweet delica, red kuri or turks turban pumpkins all work well
    • Pinch sea salt
    • 50g (1/4 cup) coconut sugar
    • 25g (1 1/4 tbsp) maple syrup

    Candied Pumpkin Caramel

    • 75g (1/3 cup) coconut oil, melted
    • 75g (1/3 cup + 1 tbsp) cacao butter, melted
    • 80-100g ( 3/4 - 1 cup) candied pumpkin
    • 30g (1/4 cup) lucuma powder
    • 75g (1/2 cup) xylitol
    • 75g (1/3 cup) coconut sugar
    • 1 tsp cinnamon
    • ¼ tsp cardamom powder
    • tsp nutmeg freshly grated
    • ½ tsp ginger powder
    • tsp clove powder
    • 2 tbsp rum
    • 75g (1/2 cup) warm, non dairy milk of your choice

    Cardamom Ganache

    • 100g (3.5 oz) cacao paste
    • 40g (2 tbsp) coconut oil
    • 40g (2 tbsp) maple syrup
    • 2 drops cardamom essential oil

    Chocolate Coating

      make this once the squares are set and ready to dip

      • 200g (7 oz) cacao paste
      • 80g (1/2 cup) coconut oil
      • 80g (1/3 cup) maple or honey
      • 80g (1/3 cup) pecan crumble ( from above )
      • Pinch salt

      Instructions

      Pecan Sage Crumble

      • Pulse the pecans in a food processor to break down to a granola like consistency. We want it textured like granola.
      • Combine all ingredients in a mixing bowl.
      • Transfer the mix to a teflex sheet by spreading the mix out roughly. Dry for 10 hours at 115f, flip off teflex to mesh and dry additional 10 hours or until crisp.
      • Allow to cool and then store in an airtight container for several months.
      • When using in this recipe, bash in a mortar and pestle a little bit to break down to an even texture.

      Candied Pumpkin

      • Peel the pumpkin and cut into long thin strips.
      • In a bowl, mix all ingredients together.
      • Transfer to a teflex lined dehydrator tray and dry for 8-10 hours at 115f.
      • Mix the pumpkin around as it dehydrates, every 2 hours or so, to be sure none dry out too much and stay in the sugar syrup.
      • Once they are soft and a little candied looking, remove from dehydrator and use in the caramel.

      Candied Pumpkin Caramel

      • In high speed blender combine all ingredients, except milk, and blend on low speed just to combine.
      • With the blender running on low/medium, drizzle in the milk and increase blender speed a little until you achieve a silky smooth caramel.
      • Pour the mix into a silicone mould of your choice, I used this one and I filled them 1/2 way.
      • Pop into the freezer to set up a little while you make the ganache and prep the pecans.
      • Melt the cacao paste and coconut oil over a double boiler.
      • Remove from the heat and whisk in the remaining ingredients.
      • Once the pumpkin fudge is set in the mould, fill the cavities 1/4 way further with this ganache and then sprinkle a generous spoonful of the pecan crumble on top. Press them down into the ganache a little bit.
      • Pop the mould into the freezer to set, about 20 mins.
      • Once firm, store in the freezer in an airtight container until you're ready to enrobe them.

      Chocolate Coating

        make this once the squares are set and ready to dip

        • Melt the cacao paste and coconut oil over a double boiler.
        • Remove from the heat and whisk in the remaining ingredients.
        • Pop the squares out of the container and arrange on a tray lined with greaseproof paper.
        • Pick one up and drop into the bowl of prepared chocolate, remove using a fork and drag along the edge of the bowl to remove pecans on the bottom. Otherwise the squares won’t sit straight.
        • Continue until all squares are enrobed and then pop back in the freezer to set.
        • Best eaten within 5 days when stored in fridge. In the freezer they'll keep several months.
        Rate This Recipe
        5 from 1 vote

        Related: 9 Impressive Healthy Benefits of Pumpkin

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