Pumpkin Fudge

Servings: 8 Time: 4 hours and 15 minutes

Ingredients:

2/3 cup Cashew Butter (runny, drippy)

1/3 cup Coconut Oil (melted)

1/2 cup Pureed Pumpkin

1/3 cup Raw Honey

1 tsp Pumpkin Pie Spice

1/4 tsp Sea Salt

1/3 cup Dark Chocolate Chips

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Directions:

Line a loaf pan with parchment paper going in both directions.
In a large bowl, combine the cashew butter, coconut oil, pumpkin, honey, pumpkin pie spice, and salt. Mix very well with a spatula until smooth.
Stir in the chocolate chips and then pour into the prepared loaf pan. Transfer to the freezer for four hours (or overnight).
Remove the fudge and slice into squares. Enjoy!

Notes:

Leftovers: Store in the freezer for best results. Let them soften for about five minutes out of the freezer before enjoying.

Serving Size: An 8 x 4-inch (20 x 10 cm) loaf pan was used to make eight servings. One serving is one square.

Make it Vegan: Use maple syrup. Be sure to use room temperature maple syrup so it doesn’t cause the coconut oil to harden when stirring.

Additional Toppings: Flaky salt.

No Cashew Butter: Use almond butter.

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