Almond Butter Pumpkin Pistachio Fudge (Paleo, Vegan, Sweetener-Free)

almond butter freezer fudge

 

This Paleo & Vegan Freezer Fudge is sweetener-free and made with almond butter fudge, mineral-rich dates, pistachio, and pumpkin then topped with flaked sea salt!

 

Hi healthy treat lovers! This will be my last blog recipe before Christmas, and it’s a gooooood one. I have 14 million fudge recipes on this website & I’ve thought long and hard about doing a healthy fudge ebook. Mostly for my own pleasure.

 

Real food fudge is just so much fun to make. You can combine fruits and vegetables, nuts and seeds, and always flaked sea salt into something healthy, satisfying & decadent enough to take to parties.

I dubbed this fudge “hoarder-worthy” because you may not want to share. I recommend hiding your fudge in the vegetable drawer under something like Brussels sprouts. No one will find it.

 

No one looks in the vegetable drawer but you. I developed this handy trick once I met my husband who has never met a tray of cookies he can’t eat in one sitting.

 

This Paleo & Vegan Almond Butter Pistachio Pumpkin Fudge is…

 

  • Sweetener-free – just a few softened Medjool dates in this recipe!

  • Made with creamy, protein-rich almond butter. You can use any nut or seed butter though – even coconut butter!

  • Flavored with pumpkin, pumpkin pie spice, pistachios and flaked sea salt!

  • Extra addicting because it’s drizzled with a sugar-free homemade chocolate made from cacao & coconut oil!

How to make Paleo & Vegan Freezer Fudge

1. Soften dates in a bowl of warm water or in the microwave to make them easier to blend with the almond butter.

2. Add all the ingredients to a food processor to blend well.

3. Sprinkle with pistachio and flaked sea salt for texture and to offset the sweetness of the fudge.

4. Freeze until firm and then make the chocolate drizzle out of melted coconut oil and cacao powder!

 

 

 

almond butter freezer fudge

 

 

 

1 review

Almond Butter Pumpkin Pistachio Fudge

Prep Time :10 Inactive Time 2:00 Serves 9 to 12 pieces


Ingredients

  • 4 Medjool dates, pitted
  • 1/2 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 3 tablespoons coconut oil, softened, divided
  • 1 teaspoon Primal Palate Pumpkin Pie Spice or Cinnamon Sugar Cookie Spice
  • 1/3 cup shelled pistachios
  • 2 teaspoons cacao powder
  • flaked sea salt

Directions

Place dates in a small bowl covered with water. Microwave for 30 seconds then drain.

In a food processor, combine dates, almond butter, pumpkin, 2 tablespoons coconut oil and spices until smooth.

Spoon mixture out onto a parchment-lined plate. Smooth and spread mixture with a rubber spatula until 1/2-inch thick. Sprinkle with pistachios and a generous amount of flaked sea salt.

Transfer to freezer and freeze for 2 hours until very firm.

Melt remaining 1 tablespoon coconut oil in microwave. Stir in cacao powder. Drizzle over the fudge and watch it harden within a minute. Slice fudge into desired pieces. Store in freezer and let rest on countertop 10 minutes before serving. Fudge will be too soft if stored in fridge.

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Recipe Notes


 

 

LOOKING FOR MORE HEALTHY PALEO FUDGE RECIPES?

 

PEPPERMINT FUDGE

SALTED TAHINI-DATE FUDGE

MAPLE WALNUT FUDGE

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AVOCADO CAROB FUDGE BARS

 

almond butter pumpkin pistachio fudge paleo

 

 

Instant Pot Shredded Chicken with Almond Satay (Paleo/Whole30)

almond chicken satay

This Instant Pot Shredded Chicken with Almond Butter Satay is a quick and easy family-friendly dinner. It’s Paleo, Whole30, Gluten Free and Dairy Free!

 

Paleo Instant Pot Chicken with Almond Satay

 

Can’t stop, won’t stop using my Instant Pot! And apparently neither can you guys because so many of you have been enjoying The Paleo AIP Instant Pot Cookbook since it released a couple days ago. It includes over 140 AIP compliant and Paleo Instant Pot Recipes ranging from soups to BBQ Chicken and even desserts. 

 

I planned my meals this week from the cookbook and wanted to make a blog recipe for you too. One of my favorite recipes from the book, Swedish Meatballs with Mushroom Gravy, which I shared with you as a preview recipe.

 

You’re going to love this quick and easy Instant Pot Shredded Chicken with Almond Butter Satay too! The Almond Butter Satay sauce really flavors the basic shredded chicken which is also combined with fresh cilantro and green onions! I recommend serving it over cauliflower rice or with a light crunchy salad such as a jicama and carrot slaw!

 

I’ve used a variety of Instant Pot models – they are so affordable now – and they last years!

 

How to make Instant Pot Shredded Chicken

  1. Add chicken breasts and thighs as well as bone broth to your Instant Pot insert. Sprinkle sea salt evenly on chicken. Seal the lid and press the “Poultry” or “Pressure Cook” setting to cook for 20 minutes.

  2. When the timer is up, manually release the pressure and transfer chicken to a large cutting board. Using two forks, shred the chicken well.

 

How to make Paleo Almond Butter Satay

  1. Combine creamy almond butter, coconut aminos, coconut milk, lime juice, fish sauce, sesame oil and apple cider vinegar in a bowl.

  2. Whisk vigorously until smooth and creamy. Use in place of peanut satay sauce in any recipe including the below Instant Pot Shredded Chicken with Almond Butter Satay

 

If you’re looking for some more healthy Paleo Instant Pot cookbooks, check out The Paleo AIP Instant Pot Cookbook and receive over 80 recipes!

 

5 reviews

Shredded Chicken with Almond Satay

Prep Time 00:15 Cook Time 00:15 Serves 6 to 8

Ingredients

  • 3 1/2 to 4 pounds mixed boneless skinless chicken breast and thighs
  • 1/4 cup bone broth
  • 1 1/2 teaspoons sea salt
  • 4 green onions, sliced
  • 2 handfuls cilantro, chopped
  • lime wedges, for serving
  • Almond Satay:
  • 1/3 cup creamy almond butter
  • 3 tablespoons coconut aminos
  • 2 tablespoons coconut or cashew milk
  • 1/2 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon apple cider vinegar

Directions

For the Shredded Chicken: 

  1. Add chicken and bone broth to your Instant Pot insert. Sprinkle sea salt evenly on chicken. Seal the lid and press the "Poultry" setting to cook for 15 minutes.
  2. Meanwhile, make the almond satay sauce below.
  3. When the timer is up, manually release the pressure and transfer chicken to a large cutting board. Using two forks, shred the chicken well.
  4. Let cool until just warm before transferring the shredded chicken to a large mixing bowl and tossing with the satay sauce, green onions, and cilantro. Serve with the lime wedges.

For the Almond Satay: In a medium bowl, whisk together all of the ingredients  until smooth and creamy.

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Instant Pot Shredded Chicken with Almond Satay