Pumpkin Lucuma Fudge and Winter

Winter is really setting in here in the north! The other morning it was spectacular with the mist rising from the lake and the trees covered in bits of ice.

Soon the lake will be covered in ice so thick that we can drive on it. 

Here’s the fire pit. 

Here’s another semi raw recipe that I made a few weeks ago and am totally love in. Yup, still on my pumpkin spree and still so many more recipes for me to share. I WILL get around to it, lol. This is a super easy recipe to throw together and makes a great afternoon treat when you need something in a pinch!

Pumpkin Lucuma Fudge

1/2 cup cooked pumpkin puree
6 tablespoons almond butter
4 tablespoons lucuma
2 tablespoons + 2 teaspoons maple syrup
1/2- 3/4 teaspoon cinnamon, or to taste
6 tablespoons melted coconut butter
4 tablespoons melted coconut oil

Make sure all ingredients are room temperature.
Stir together all but the coconut butter and oil together, then add them and stir in to incorporate.
Press the mixture into the bottom of a plastic wrap lined container (container size will determine how thick or thin the fudge will be).
Chill in the fridge for at least 4 hours. Slice.

And look who landed on my doorstep last week?! The one and only Hannah of Wayfaring Chocolate. I took her to see the horses yesterday. Isn’t this mini horse adorable?! More on our visit in another post 😉

On another note, I’ve had a few yoga suggestions that I will definitely be taking into account like doing yoga videos (some time in the future), and suggesting dvds that I think are worthwhile. I’ve got lots of things I want to share and will be doing so soon! Stay tuned.

Shared at Allergy Free Wednesdays, Slightly Indulgent Tuesday

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