Pumpkin Spice Fudge
I love fudge. The texture, the “melt-in-your-mouth” quality, the decadence, just all of it. Before embarking on a healthier way of eating, the holiday cookie trays were my go to, mostly because there was most likely fudge there. I would always take one thinking this was the holiday where I would reign in my portion control (if you were in the room with me, you would hear me laughing out loud), and then I would find my way back to the vicinity of that plate so I could “accidentally” grab a few more pieces.
With this recipe, I don’t have to feel bad about going back to the plate. Minus the maple syrup, these are essentially healthy fat bombs with the fall favorite flavor of pumpkin spice. This recipe could EASILY be adjusted to make variations to suit just about any holiday. You could drizzle in dark chocolate, sub out the cashew butter for any nut or seed butter, and compliment accordingly. The sky is the limit!
Ingredients
1/2 Cup refined coconut oil
3/4 cup cashew butter
1/4 cup pumpkin puree
1/3 cup maple syrup
2 tsp pumpkin spice
1 tsp vanilla extract
1/8 tsp salt
Instructions
Place coconut oil, nut butter, pumpkin puree, maple syrup, pumpkin pie spice, and salt to a medium saucepan over medium heat. Stir until combined.
Remove from heat and add in vanilla extract.
In a parchment lined baking dish (8x8 for thin fudge, loaf tin for thick fudge) pour fudge mixture.
Place in fridge to set for at least 2 hours, best overnight.
Remove from fridge, cut into squares and enjoy!
