Pumpkin Cookie Dough Fudge
Ingredients
- 1 cup natural almond butter @noya.nutbutter
- 1/4 cup melted coconut oil
- 3/4-1 cup pumpkin purée
- 2-4 tbsp maple syrup
- 1/4-1/3 cup protein powder
- vegan chocolate chips
Preparation
Mix together almond butter and coconut oil in a large bowl.
Add in pumpkin, maple syrup and protein powder and mix well.
Fold in chocolate chips.
Spread batter into an even layer on a loaf pan lined with parchment paper.
Place in freezer until fudge is hardened, about 2 hours.
Slice and enjoy.
Store in freezer for up to a month.
Notes
Almonds are packed with vitamins, minerals, protein, fiber, and are associated with a number of health benefits.
Almonds also contain high levels of healthy unsaturated fatty acids in addition to many bioactive molecules that can help lower cholesterol, reduce the risk of several cancers, and prevent cardiovascular heart diseases.
It is important to 'activate', that is, pre-soak hard nuts like almonds for at least 6 hours prior to consumption.
You can then put them in the oven or dehydrator so they regain their crunchy texture.
This will aid in the digestion and absorption of nutrients by eliminating the natural nutritional inhibitors and toxic substances found in nuts, grains and seeds.
Limit almond intake to a maximum of 10 per day as anything in excess of this contains high levels of fructans.
Slivered and blanched almonds may be easier to digest.
Activated almond milk is generally well tolerated.
