Pumpkin Fudge

I dedicate this treat to all my gluten intolerant friends as well as those of you who prefer low carb, Keto friendly snacks.

250ml pureed pumpkin

185ml chopped Valrhona dark chocolate

60ml powdered gelatine

90ml cold water

Pour 90ml cold water into a small bowl. Scatter the gelatine on the water and leave to bloom for 5 minutes.

Line a small baking tin/plastic container with tinfoil and spray with cooking spray. I use a 20 x 20cm baking tin for this. The size of your container will determine how thick/chunky your fudge will be.

Roast the pumpkin in your oven until very soft.

If you are using pumpkin that was left over/that you have prepared at an earlier stage, warm it up in the microwave oven and then puree 250ml of it in a blender. It is important that the pumpkin is warm when you work with it.

Once the gelatine is spongy, gently melt it in the microwave oven, literally allowing 30 seconds before taking it out and checking whether it has melted. Repeat this process until the gelatine is completely melted and liquid.

Add the gelatine to the pureed pumpkin in a steady stream, with the engine running.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.

Once the chocolate is completely melted, add it to the pumpkin mixture as you did the gelatine.

Pour the mixture into the prepared baking tin and leave at room temperature for three hours or so.

Cut into squares to serve.

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