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Chocolate Dipped Pumpkin Seed Butter Fudge
These Chocolate Dipped Pumpkin Seed Butter Fudge bites are delightfully sweet, nutty, and creamy. The amount of sugar in this recipe is minimized with the addition of a banana in the place of sugar. I made a small batch, but this recipe is very easy to double, or triple!
Ingredients
Pumpkin Seed Butter Fudge
- 1/2 ripe banana, mashed
- 1/4 cup pumpkin seed butter
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- pinch of salt
- pinch of cinnamon, optional
Chocolate Coating
- store-bought pure chocolate bar or my Caramelized White Chocolate shell, alternatively you can use milk or white chocolate!
Instructions
- Thoroughly mash the banana with a fork.
- Add all the Pumpkin Seed Butter Fudge ingredients together in a small saucepan over very low heat until melted and combined.
- Transfer the mixture to candy molds or an ice cube tray and put it into the freezer.
- Melt the chocolate bar or make the Caramelized White Chocolate shell and dip the cold fudge into the mixture. Transfer to a parchment-lined tray to harden and store in the freezer.
Notes
- The pumpkin seed butter can be swapped for any other nut or seed butter out there, so get creative!
