Side Pannel
Easy Paleo Pumpkin Fudge
Easy Paleo Pumpkin Fudge
- Recipe Submitted by maryjosh on 12/27/2017
Ingredients List
- 1/2 cup canned pumpkin
- 1/2 cup Golden Barrel Coconut Oil
- 1/2 cup creamy cashew butter
- 1/4 cup maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt (if nut butter isn't salted)
Directions
Line a loaf pan with wax or parchment paper and set aside.
In a medium sauce pan, combine pumpkin, coconut oil, cashew butter, maple syrup, pumpkin pie spice, and salt. Heat over medium heat, whisking continuously until smooth. This should only take a couple minutes.
Pour mixture into prepared pan and let chill for 2-3 hours to overnight.
Cut into squares and store in the fridge.
In a medium sauce pan, combine pumpkin, coconut oil, cashew butter, maple syrup, pumpkin pie spice, and salt. Heat over medium heat, whisking continuously until smooth. This should only take a couple minutes.
Pour mixture into prepared pan and let chill for 2-3 hours to overnight.
Cut into squares and store in the fridge.
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