Ingredients
Scale
- 2/3 cup all-natural drippy almond butter
- 1/4 cup + 2 tablespoons melted coconut oil
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons mini chocolate chips (optional, for topping)
Instructions
- Line a square cake pan with parchment paper and set it aside.
- In a medium bowl, combine the almond butter and melted coconut oil until smooth. Then, add the pumpkin puree, maple syrup, ground cinnamon, and salt, and mix until well combined.
- Transfer the mixture into the cake pan and use a spatula to spread it out evenly. Sprinkle mini chocolate chips on top, along with a pinch of sea salt.
- Place the pan in the freezer for 2-4 hours, or until the fudge is solid. Once solid, remove it from the freezer and let it sit for 5 minutes before cutting it into squares with a sharp knife.
Notes
- Store your pumpkin fudge in a freezer-safe bag in the freezer for up to 3 months.