I pinched the original version of this recipe from a fellow foodie Michelle Yandle and when I first saw it I was torn between disbelief and desire. Fudge made from roast pumpkin? Get the fuck out, surely that cannot be? But I really really wanted it to be, because as a veggie whore and sweet treat slut, fudge made from pumpkin is pretty much my sticky wet dream come true! And it didn’t disappoint. Smooth, creamy, sweet without being sickly and not a trace of roast dinner about it as I’d feared – although I think that was probably helped by the fact I remembered not to apply my usual fucktonne of garlic to the pumpkin while I was roasting it. As much as I love the vampire repellant I think that funky fudge would be a bridge too far even for me!
The original recipe used Lucuma which is a superfood powder that may or may not make your grow a unicorn horn or fart rainbows. Most normal people don’t have lucuma hanging around in the cupboard, but most normal people don’t need unicorns or rainbow farts either so I swapped it out for protein powder instead which is a little more commonly found in most pantries and gives it a handy little protein boost as well.
Get this stuff
1 C roast pumpkin
3 Tbl peanut butter (or your choice of nut butter)
3 Tbl coconut oil
1 Tbl rice malt syrup (or honey or maple syrup however this will increase the fructose load if that’s something you give a fuck about)
30 grams whey protein powder – I used True Protein Raw Coconut flavour but vanilla would do the trick as well I reckon
1 tsp vanilla
1/2 tsp sea salt
Do this with it
Chuck everything in the blender and whiz it all up to a creamy goo, pour into a lined tin and chuck it in the freezer to set for a few hours until firm. Cut into squares, store and eat straight out of the freezer – if you don’t eat it all in one sitting that is! Mouth-gasms guaranteed.