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halloween

Chocolate Covered Pumpkin Fudge (paleo, vegan, nut free)

October 1, 2020 by Dafna 2 Comments

Happy October!

Even though we’ve been seeing Pumpkin Spice Lattes being pushed at Starbucks since (it certainly feels like it to me) mid-August, I tend to believe that pumpkin season starts in October (or the first day of fall if you’re really into the pumpkin treats game). If you’ve been a reader of my blog for a while, you’ll know that I have very specific opinions about a few very specific issues. Namely: seasonally appropriate baked goods and treats, seasonal produce, and cookies. So, on this first day of October, I’m so happy to finally share my very first pumpkin treat of the season!

And prepare yourselves, because…

THEY

ARE

CUTE!

Did you just gasp from candy cuteness? Because I definitely just did and I knew what was coming! These Chocolate Covered Pumpkin Fudge candies are the perfect fall treat. A dark chocolate shell filled with a thick and soft fudge-like pumpkin center which is just perfectly spiced with the super cozy and always delicious Pumpkin Pie Spice. They are super quick to make, made with only 6 ingredients, AND packed with all that pumpkin goodness you’re certainly craving by this time of year. I made these in a pumpkin mold, which I purchased two years ago when I happened to be at Michael’s a few weeks after Halloween. It definitely was an impulse purchase but it was only $3 and I mean, c’mon, how could I not? And although the pumpkin mold certainly ups the cuteness level of this sweet fall treat, these can absolutely be made in any kind of small silicon candy mold or even in a mini muffin tin and they will be just as delicious. But, if you’re set on the most literal interpretation of this recipe (like I clearly was), here’s a similar pumpkin shaped mold that also comes with adorable leaves!

Let’s Talk About Ingredients!

The pumpkin fudge filling is made with just 5 ingredients and requires no extra tools to make! Just throw all the ingredients into a bowl, mix until creamy and smooth, and that’s it! No heating, no whisking, and no blending required!

Pumpkin Puree: As this is a pumpkin fudge the base of the fudge is pumpkin puree. If buying canned, be sure to buy pumpkin puree and not pumpkin pie filling, which has a bunch of added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial from my personal food hero, Alton Brown.

Tahini: This is what makes the filling fudgy. When mixed with the pumpkin and stored in the freezer, it creates a thick and creamy fudge-like texture. Feel free to use any nut/seed butter you like. I recommend tahini, cashew, or sunflower seed butter as they are light in color which will retain the bright orange color from the pumpkin puree. These options are also very neutral in flavor and so will not overwhelm the pumpkin and pumpkin spice flavors.

Maple Syrup: The natural sweetener with a few added health benefits. Maple syrup has some vitamins and minerals, which is not something you find with most other sweeteners. If maple isn’t your scene though, feel free to use any liquid sweetener you like such as honey, agave, or golden syrup.

Pumpkin Pie Spice: Usually I like to create my own spice blends, but sometimes you can beat convenience in a bottle. Any pumpkin pie spice will do for this recipe, I usually prefer Frontier Co-op for all my spices and I’m sure their Pumpkin Pie Spice blend is just perfect.

Vanilla: I love the addition of vanilla in most desserts and this is no exception, it really adds more depth of flavor in the fudge and complements the chocolate coating.

Dark Chocolate: The coating is simply made with melted dark chocolate. Use any chocolate chunks, chips, or chopped up bar of choice! I prefer dark chocolate and a few of my favorite brands are: Hu Kitchen and Eating Evolved which are both refined sugar free. Alter Eco and Theo, are also delicious, these two use organic cane sugar.

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. And, as always with my recipes, these are made better-for-you, but are still delicious. This recipe is paleo-friendly, meaning it contains no gluten, grains, or dairy. This recipe is also vegan, nut free, and contains no added oils. This can easily be made refined sugar free by using a dark chocolate sweetened with coconut sugar rather than cane sugar. These can be stored in the fridge or freezer and the filling will take on a slightly different texture depending on the storage temperature. If kept in the freezer, the center will firm up and become fudge-like. If kept in the fridge, the filling with be reminiscent of a mousse. I love these straight out of the freezer but, truthfully, these are just so good I would even enjoy one if it became a melty amorphous blob if, say, one was left out on a sunny countertop for way too long. I’m not saying that I did that, but I’m also not saying that I didn’t do that.

Happy Candy Making Friends!

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan, nut free, no added oils

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Chocolate Covered Pumpkin Fudge

These festive fall Chocolate Covered Pumpkin Fudge cuties are super easy to make and just a joy to eat. Made with better for you ingredients!

vegan, paleo, raw/no-bake, refined sugar free, nut free, no added oil

Ingredients

  • 1 cup chocolate chips or chunks of choice
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini (cashew, sunflower seed or other nut/seed butter of choice)
  • 2 tbsp maple syrup (or other liquid sweetener of choice)
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice

Instructions

  1. If using a pumpkin (or other shaped) candy mold, make sure the mold is completely dry and contains no water droplets. If using a mini muffin tin, line the cups with muffin liners.

  2. Melt the chocolate over a double boiler or in short bursts in the microwave. Once the chocolate has melted, stir it well until it is shiny and smooth.

  3. Once the bowl is cool enough to handle, carefully fill the bottoms of each mold or muffin liner with about one heaping teaspoon of melted chocolate. Use a small spoon to gently push the chocolate up the sides of the mold. Once all bottoms are coated with chocolate, gently shake the mold to create even an coverage of chocolate.

  4. Transfer the mold (I find this easiest if placed on a small cutting board or baking sheet) to the fridge for 15 minutes or freezer for 5 minutes to set the chocolate. Try to place the mold or muffin tin on a flat surface in either location.

  5. Meanwhile, make the filling by mixing together the pumpkin puree, tahini, maple syrup, vanilla, and pumpkin spice in a small bowl until thick and smooth. Set aside.

  6. Once the bottom of the candy is firm, fill each mold or muffin cup with the pumpkin filling until it nearly reaches the top.

  7. Stir the chocolate well and quickly reheat if it has become too firm. Cover the pumpkin filling with melted chocolate and gently spread it out out to the edges of each vessel. Gently shake the mold to evenly distribute the top chocolate.

  8. Place back in the fridge or freezer to set the top layer of chocolate (again, ideally on a flat surface). Once set, store in the fridge or freezer in an airtight container. For a fudge-like pumpkin filling freeze the pumpkins! For a more mousse-like pumpkin filling store the pumpkins in the fridge!

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Filed Under: Balls & Bites, Dessert, Fall, Raw/No-Bake, Vegan Tagged With: antioxidants, chocolate, dairy free, dessert, fall, gluten free, grain free, halloween, healthy fats, low sugar, naturally sweetened, no bake, nut free, paleo, pumpkin, refined sugar free, snack, tahini, vegan

Ghosty Brownies (paleo, refined sugar free)

October 25, 2019 by Dafna Leave a Comment

I always love seeing all the spooky and fun Halloween treats that pop up this time of year. And as you can imagine, I’m not the type to ever turn down an opportunity to make a holiday appropriate baked good. And while I love baking, I am no whiz with the piping bag. So, I’m always looking for super simple recipes that look good but don’t require ample artistic abilities.

So for Halloween this year, I came up with a healthier spin on ghost brownies! The base is a super moist and easy brownie that is paleo friendly (gluten/grain/dairy free) and topped with simple meringue ghosts (made from unrefined cane sugar) to make a simple but sinfully delicious Halloween treat. Find the ghost meringue recipe here.

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

 

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Ghosty Brownies

These Ghosty Brownies ae the perfect fun and easy treat to celebrate Halloween. The brownie is paleo friendly and super easy to make. Top them off with my Ghost Meringues for a deliciously spooky treat!

paleo friendly (gluten/grain/dairy free), no refined sugar

Ingredients

Dry Ingredients

  • 1/2 cup cacao powder
  • 1/2 cup + 2 tbsp almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup non-dairy plain yogurt
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking sheet by either greasing or lining with parchment paper.

  2. In a medium bowl mix all dry ingredients together, set aside.

  3. In the bowl of a stand mixer, mix all wet ingredients together until well mixed and fluffy.

  4. Add in all dry ingredients (except chocolate chunks) to wet and mix until just fully incorporated.

  5. Stir in chocolate chunks.

  6. Transfer batter into baking dish and spread out into an even layer.

  7. Bake for about 24-26 minutes, testing for doneness with a toothpick.

  8. Once done remove from oven and let cool about 15 minutes before slicing. Top with ghost meringues once cooled completely!

 

Filed Under: Brownies & Bars, Fall Tagged With: bar, brownie, chocolate, dairy free, dessert, fall, gluten free, grain free, halloween, low sugar, paleo, refined sugar free

Ghost Meringues (refined sugar free, dairy free)

October 25, 2019 by Dafna Leave a Comment

These little meringue ghosts are the perfect fun and easy treat for Halloween! The meringue is made with unrefined cane sugar and piped out into sweet ghost shapes. The ghosts can be shaped using a piping bag or by cutting the tip off a large ziplock bag. Then decorated with a bit of black icing gel, but melted and cooled dark chocolate would be a great healthy replacement. To make these refined sugar free I used natural cane sugar by Wholesome Sweeteners Natural Cane Sugar.

 

no refined sugar, dairy free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Ghost Meringues

These ghost meringues are a super fun and easy treat to make for Halloween. Top these with my Easy Paleo Brownies for a cute and chocolately Halloween treat.

Recipe Adapted From https://www.smartschoolhouse.com/easy-recipe/ghost-meringues

refined sugar free, dairy free

Ingredients

  • 4 egg white
  • 1/2 tsp cream of tartar
  • 1 cup natural cane sugar
  • black decorating icing gel (or melted chocolate)

Instructions

  1. Preheat oven to 225 degrees.
  2. Cover a baking sheet with a piece of aluminum foil and spray well with oil.

  3. In the bowl of a stand mixer, whip the egg whites on high for about 2 minutes until eggs become frothy and very bubbly.

  4. Reduce speed to medium and slowly add in the sugar.

  5. Once the sugar is all added, add the cream of tartar.

  6. Increase to high speed and whip for another 2 minutes until mixture forms stiff peaks.

  7. Place the meringue mixture into an icing bag or a large ziplock with one tip cut off.

  8. Pipe out the ghosts by pressing out the meringue and holding in one place for a few seconds and lifting up slightly to create the puffed layers.

  9. Bake them for about 45 minutes or until the tops become a little brown.
  10. Remove from oven and let cool. They will harden a bit as they cool.

  11. Decorate the ghosts with the icing gel or melted/cooled chocolate!

  12. Store in an air tight container.

Complete the spooky look and make my Ghosty Brownies!

Filed Under: Dessert, DIY Treats, Fall Tagged With: chocolate free, dairy free, dessert, fall, gluten free, grain free, halloween, marshmallow, meringue, paleo, refined sugar free

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HEY THERE!

Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

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