Thanksgiving is over. Right now all the stores are switching from Thanksgiving to Christmas decorations overnight and we will wake up with belly’s still full of tofurkey to the celebration of Christmas time. But wait, what about all those Thanksgiving leftovers? I would like to savor this holiday just a few days longer while munching on lentil loaves with mushroom gravy for lunch the next few days.  And if you are anything like me and aren’t quite ready to say goodbye to the pumpkin, I have just the thing for you.

Before I dive into chocolate peppermint bark and salted caramel truffles, I have one last recipe to celebrate the fall harvest: Chocolate Pumpkin Fudge


Sugar-Free Chocolate Pumpkin Fudge
makes 24

Pumpkin Layer

1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
pinch of salt

1/2 cup coconut oil, melted

Chocolate Layer 

1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp coffee, finely ground
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt

1/2 cup coconut oil, melted


Lightly spray a mini muffin pan and set aside.

In a food processor combine all the ingredients for the pumpkin layer other than the coconut oil. Blend until very smooth. With motor running, slowly add coconut oil. Process until combined.

Fill a piping bag or ziplock bag with the pumpkin fudge and pipe it into the mini muffin tins, filling up half way. Place in freezer while mixing the chocolate fudge. 

Prepare choocolate layer in the same way you prepared the pumpkin. Note: the coffee in the recipe does not add a coffee flavor, it just makes the chocolate darker and richer. Pipe the chocolate on top of the chilled pumpkin layer, filling to the top. Return to freezer for 1 hour or until hard.

When ready to remove, run a sharp knife around the edge. Using the knife as a lever, pop the fudge out from the bottom. Let thaw 15-20 minutes before eating. Store in refrigerator for 5 days or freezer for up to a month.



I hope everyone had a thankful Thanksgiving! What was the best thing you ate yesterday?

I had a tie. Between my mom’s sweet potatoes with toasted hazelnuts and my chocolate pumpkin mousse cake, I just couldn’t decide.