Ingredients:
- 1. 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2. 1/2 cup coconut butter (be sure it’s well combined before you measure)
- 3. 1/2 cup lightly packed medjool dates, pitted
- 4. 1 tablespoon maple syrup (or honey if you’re not vegan)
- 5. 1/2 teaspoon vanilla extract
- 6. 3/4 teaspoon cinnamon
- 7. 1/2 teaspoon ginger
- 8. 1/4 teaspoon nutmeg
- 9. 1/4 teaspoon ground cloves
- 10. 1/8 teaspoon salt
Instructions:
- Line an 8 by 5 loaf pan with parchment paper and spray paper lightly with cooking spray. Set aside.
- Place all ingredients in the bowl of a food processor and process until mixture is completely smooth; you shouldn’t see any chunks of dates remaining. Stop processing every now and then and scrape the sides and the bottom of the bowl. Pour into prepared pan and smooth the top. Freeze for 1 hour, then cut into squares and serve. Store uneaten fudge in the freezer.
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