Pumpkin fudges

Recipe taken from my favourite functional doctor – Dr. Mark Hyman. It is great fall treat, but if you can find pumpkin you can make this dessert any time during year.


  • 2 cups of almond butter

  • 1/4 cup of maple syrup

  • 2/3 cup of pumpkin puree

  • 1 tsp of vanilla extract

  • 1/2 cup of coconut oil

  • 1 tsp of cinnamon

  • 2 tbsp of pepitas


  • Add the nut butter, coconut oil, maple syrup, pumpkin puree, vanilla and cinnamon to the heat-safe bowl.
  • Heat around two inches of water in a pot over medium high heat and place the bowl on the top. Whisk until melted and smooth.
  • Pour the mixture into the bars mold or in the loaf pan lined with baking paper. Sprinkle the pumpkin seeds and
  • place in the freezer for at least 25 minutes.