Butternut Toffee Meltaway Fudge

Butternut toffee fudge fat bombs are a bright dessert that is creamy sweet and nutrient rich. Vegan keto fat bombs are creamy cool flavor bites!

recipe originally published June 1, 2017

 

 

Butternut Fat Bombs

Look at that photo. That fluffy creamy fluffy...

Boy, do I wish you all could taste this right now.

This really is my new favorite thing, and I already have several other flavor and ingredient variations to the recipe. I know. My favorite. My favorite this week?

But I mean it, you guys! Again, I mean. I suppose I am in the right space if I continue to get this animated about food.

After a few recipe run throughs, we have all been enjoying quite a bit of butternut toffee fudge around here. Friends, a couple neighbors, even Jason likes it and he is not a squash fan.

With the very warm days Portland has seen, these cool bites of sweetness have been a great afternoon snack.

Heh. Sometimes that's a cool snack at eight in the morning, if I am being honest.

 

 

Butternut fudge

So this fudge. I am so excited to share this one with you all, you guys. It is so SO good! Creamy sweet, that light sweet I am always talking about.

A friend recently told me about a beet fudge she made and I was intrigued. No chocolate in this fudge, it sounded more like those fat bombs I hear people talk about, and fudgy in consistency.

I do love beets, and I plan to make my friend Wendy's Beet Fudge soon. However, I just bought a new English Toffee Stevia and I immediately thought of a perfect veggie pairing...

I was right.

Honestly, I hope you all try these butternut toffee fat bombs. It really is so good. I really does just melt...

 

 

Seriously good.

 

Did you make this butternut toffee fudge? 

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Yield: 32 pieces

Butternut Toffee Meltaway Fudge

Print

This bright dessert is creamy sweet and packs all kinds of nutrients from hidden veggies. creamy cool flavor bites!

Prep Time 5 minutes

Additional Time 5 hours

Total Time 5 hours 5 minutes

Ingredients

• 10 ounces cooked butternut squash*
• ½ cup refined coconut oil
• 1 tablespoon cashew butter (solid, not runny / oily)
• ½ teaspoon Toffee Stevia

Instructions

1. *for this recipe, I have used both fresh butternut squash that I roasted, and frozen, cubed squash. for the frozen cubes, I thawed and mashed it through a mesh colander to remove excess moisture.
2. In a small bowl, melt coconut oil and cashew butter. Pour into blender or food processor.
3. To the melted coconut oil mixture, add butternut squash and stevia. Blend on high speed until completely smooth.
4. Line a loaf pan (or similar size pan) with parchment. Using a spatula, pour Butternut Toffee Fudge mixture into pan. Cover and refrigerate several hours to set.
5. Store in refrigerator in covered container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Organic Refined Coconut Oil
• 
  Classic Cashew Butter
• 
  English Toffee Sweetener

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 20Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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