5 Ingredients or less
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Two recipes in one! Healthy Caramel Sauce and Pumpkin Spice Fudge. Indulgent and safe for kids to share with friends, because they are dairy-free, gluten-free, nut-free and fructose-free. PLUS 12 creative Halloween recipes that are not too spooky for everyday.
Halloween – love it or hate it? The views on whether Australia should adopt the holiday are divided, varied and quite interesting to read actually. The theme is a little macabre for my liking and, this part I dislike the most from a nutritional point of view, kids get their hands on loads of lollies. But for them it’s also a reason to dress up and hang out with their friends…
To be honest, we have never celebrated or taken part in the Halloween evening’s goings on. But having moved to the suburbs recently, last year we stocked up on treats in case neighbourhood kids decided to come trick or treating. No one came, because in Australia the rule is that kids only come around to houses that are “dressed up” too.
In case we do get the house dressed up – we are new to the street and it is filled with kids so it might be a good idea to socialise, I will definitely have a batch of thisHealthy Caramel and Pumpkin Spice Fudge to hand out, knowing that at least I won’t be feeding them any more junk.
Now, and this is the bonus, the Healthy Caramel can also be made into a gooey hot fudge sauce for ice creams, so I have separated the recipe into a second printable. Worth keeping for those times when you’re craving a fast food-style sundae. We all have those moments but now we have a solution too. Nifty, huh?
For those of you who are going to partake in Halloween this year, here are 12 recipes that are not too scary – there are some out there ones! For those who are not so keen, these can be easily adapted into regular dinnertime and other meals. Many are also great for kids’ party foods. Except for this trick candy apple one… that’s just mean.
Healthy Caramel and Pumpkin Spice Fudge
Recipe Type: fudge, dairy-free, vegan, vegetarian, pumpkin, Halloween, sugar-free
Cuisine: American, Australian
Author: Martyna | Wholesome Cook
Prep time:
Cook time:
Total time:
Serves: 20
I’ve used Japanese and Kent pumpkin for this recipe, but Butternut should also work as it is a sweet variety. If you like your fudge sweet, use the amount of caramel recommended. If you prefer your sweets not as rich, half the caramel should do the trick. Agar agar powder is a seaweed-based (vegetarian) jelly setter that’s widely available from Asian supermarkets. 1 hour chilling time additional.
Ingredients
- For the Healthy Caramel and Pumpkin Spice Fudge:
- 1/2 cup rice malt syrup
- 1/2 cup coconut cream
- 1 cup pumpkin puree
- 1/2 tsp cinnamon powder
- 1/2 tsp ground cloves
- 1/2 tsp ginger powder
- 1 1/2 tsp agar agar powder (see headnote)
- 1/2 cup coconut flour
- 3 tbsp organic coconut oil
- 1 tbsp cacao nibs, optional
Instructions
- To make the Healthy Caramel and Pumpkin Spice Fudge:
- 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 colour 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.
- 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 a further 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly.
- 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.
- Remove from heat and whisk in the coconut flour until no lumps remain. Add coconut oil and whisk again.
- Transfer the fudge mixture to a baking paper-lined loaf tin and sprinkle over with cacao nibs, if using. Cool on the benchtop before placing in the fridge for about 1 hour to set properly.
- Cut into squares and serve, or keep in an airtight container in the friedge for 3-4 days.
Notes
fructose-free, processed sugar-free, gluten-free, nut-free, soy-free, dairy-free, egg-free
Healthy Caramel Sauce
Recipe Type: condiments, sauces, sweet sauce, caramel, dairy free, gluten free, sugar free
Author: Martyna | Wholesome Cook
Prep time:
Cook time:
Total time:
Serves: 3-4
This is a recipe for a very versatile Caramel Sauce using only 2 ingredients! For salted caramel sauce, add a pinch or two of sea salt flakes.
Ingredients
- For the Healthy Caramel Sauce:
- 1/2 cup rice malt syrup
- 1/2 cup coconut cream
Instructions
- To make the Healthy Caramel Sauce:
- 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 colour 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.
- 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 a further 4-5 minutes until the caramel has thickened again. Remove from heat and set aside for a few minutes to cool down slightly before serving.
- Leftover sauce can be reheated in a saucepan set over low heat for a couple of minutes.
Notes
fructose-free, processed sugar-free, gluten-free, nut-free, soy-free, dairy-free, egg-free
