Hooray for no-bake pumpkin fudge! This fudge is super easy to make, so much so, you don’t need a kitchen or blender. All you need are the ingredients, a fork, a bowl and a baking tin. Let’s get cooking!
Sorry for being MIA on the recipe front the last 6 months. Some of you will know that back in August I made a big move from the UK to Thailand. Meaning that the whole of 2017 was spent selling all of our belongings to start travelling the world. This left little time for new recipes to be created 🙁
But, alas I have been able to make a recipe without a kitchen, using only the basics! I am so excited about this!!
Due to the fact that I am no longer going to have a kitchen for the foreseeable, I have decided to start getting creative with no bake recipes. The only problem is that I don’t have a blender either, ha ha. I think I will have to look up travel blenders, maybe they are a thing?
This is such a simple recipe, which only requires a few ingredients. Most you will already have in your cupboards.
As I am in Thailand I could not find pureed pumpkin. I cooked my pumpkin first then mashed it with a fork. Either fresh or canned pumpkin will work.
I used smooth peanut butter in this recipe, but you could use any creamy nut butter. If the nut butter is unsalted add a pinch of salt to the mixture.
The great thing about recipe creation, is that you can swap most ingredients to what suits you. For instance I used honey as maple syrup is really expensive out here. But you could use maple syrup if you prefer.
The same goes for the spices. I used cinnamon and ginger, as I couldn’t find nutmeg or cloves. But if you have all the pumpkin spices add them in 🙂 It will taste good either way!
As I mentioned early I don’t have a kitchen right now. Meaning anyone can make this recipe. As long as you have the ingredients, a fork, bowl, baking tin and freezer or refrigerator. However, this recipe will be much easier if you have a blender. We are all about making life easier!!
Now let’s get to the pumpkin fudge 😀
Paleo, Gluten Free, Dairy Free, Healthy
Line a baking tray with baking paper. You can use any size. It depends if you want thin or thick fudge. 🙂
If you don't have pumpkin puree, cook your pumpkin first.
Then add all ingredients to a blender and blend until smooth. Alternatively use a fork to mix well.
Pour the mix onto your baking tray and pop into the freezer for about 1 hour, or until the mix is firm.
Remove, slice and enjoy!
Can be stored in the freezer or refrigerator.
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Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram
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