Easy-Freezy Pumpkin Fudge
Ingredients
- ½ cup pumpkin puree
- ¼ cup coconut oil, melted
- ½ cup almond butter
- 2 Tablespoons pure maple syrup
- ½ teaspoon pumpkin pie spice
Serves: 1 dozen +
If you enjoy having fudge during the holidays, this recipe is easy to make and has a healthier twist using pumpkin and nut butter. It's even Paleo!
Directions:
Line an 8x8 pan or loaf pan with parchment paper. Combine all of the ingredients in a large bowl and pour the mixture into the lined pan, spreading it out evenly. Freeze for 3-4 hours, or until firm. Cut into pieces and serve! Store fudge in an airtight container in the freezer.
* Option: try melting some sugar-free chocolate chips and swirling the chocolate into the pumpkin mixture before placing in the freezer!
