Yield: 20 pieces
Prep: 15 minutes
Cook: 10 minutes
1/2 cup rice malt syrup
1/2 cup coconut cream
1 cup pumpkin purée
1/2 teaspoon cinnamon powder
1/2 teaspoon ground cloves
1/2 teaspoon ginger powder
1 1/2 teaspoons agar agar powder
1/2 cup coconut flour
3 tablespoons organic coconut oil
1 tablespoon cacao nibs, optional
1. Pour rice malt syrup into a small (3 cup capacity) saucepan set over medium-high heat. Bring the syrup to a boil and reduce the heat to a rapid simmer, but do not stir as this will cause the water to become trapped in the syrup and split the caramel. Cook for about 4 minutes or until the caramel has thickened and darkened in color a little. To test if it’s ready, using a metal whisk touch the surface of the caramel and lift up–it should start forming hair-thin threads similar to spun sugar.
2. Remove from heat and add coconut cream. The mixture will bubble vigorously on contact. Do not mix, just let it settle for a moment then mix once with a whisk and return to the heat. Bring to a boil and cook without stirring for 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly.
3. To the same saucepan add pumpkin puree, spices and agar agar powder. Whisk together. Return the saucepan to the heat and bring to just a boil.
4. Remove from heat and whisk in the coconut flour until no lumps remain. Add coconut oil and whisk again.
5. Transfer the fudge mixture to a baking paper-lined loaf tin and sprinkle over with cacao nibs, if using. Cool before placing in the fridge for about 1 hour to set properly.
6. Cut into squares and serve, or keep in an airtight container in the fridge for 3-4 days.