We recently discovered The Curious Fork cafe in Solana Beach, CA. It’s a little gem tucked away just north of the Del Mar Racetrack. They have a passion for making delicious, gluten-free breakfast and lunch items. They also host cooking classes and have a hands-on kitchen where Chef Katherine Emmenegger teaches gluten free baking. We were so excited to have her teach us how to make her super yummy Pumpkin Fudge and Pumpkin Truffles, just in time for Halloween!
We love to dress up and play spooky games with our friends at this time of the year. We also love to go trick or treating! We come home with huge bags of candy every year. We’ve learned that all that candy, sugar and chemicals aren’t good for our bodies, so we try to just have a little bit. The rest we like to donate to our dentist, who gives us a dollar for every pound we give so he can send care packages to our US Troops. We think it’s so much fun (and makes great business sense) to trick or treat, and then sell our bounty for a good cause! But once the candy is all gone, we still like to have something sweet to nibble on. We’ve found that Pumpkin Fudge hits the spot!
This has been a staple in our lunchbox every day this week. It’s the perfect autumn dessert. Plus, instead of all the processed sugar and chemicals that are found in candy, it’s really good for you! Pumpkin is full of vitamin A from beta-carotene, the compound that gives them their orange color. Vitamin A helps your eyes to see better….especially in the dark! The beta-carotene is also an antioxidant, which helps protect our skin and works hard to keep us healthy.
It was also a lot of fun making the truffles because we got to roll them into balls, like they were Play-Doh… and we love Play-Doh!
We found that these are a great idea to give as gifts. Now that the holidays are coming, we know what we’ll be making a lot of in the next few months!
We’d like to send a huge thank you out to Chef Katherine for making these with us! We hope that you like them as much as we do. Enjoy!
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Happy Halloween!
- 1, 16 ounce jar raw coconut butter spread
- 1, 15 ounce can organic pumpkin puree
- ⅔ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- In a saucepan filled with water, over medium heat, warm the jar of coconut spread to melt and liquefy.
- In a bowl, combine the remaining ingredients then add the melted spread and mix well.
- Pour the mixture into an 8x8 inch pan. Refrigerate for 2-3 hours or until well chilled and firmly set.
- Cut into squares and serve as fudge.
- As another option, the cooled fudge can be formed into balls and dusted with ground cinnamon for truffles. Place onto small confection papers for serving or gifting.
- Keep chilled for up to 2 weeks.
- Makes 24 fudge squares or 2 dozen truffles based on desired size.
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