No Dairy Recipe | Pumpkin Fudge

Pumpkin Fudge


Ingredients:
2 cups smooth/drippy cashew butter (can sub for any nut butter OR nut free alternative, like sunflower seed or soy nut butter)
1/4 cup + 1 T pure maple syrup
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup coconut oil
Pumpkin pie spice (optional)
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Instructions:
  1. Line an 8 x 8 baking dish wish aluminium tin foil or baking paper and set aside.
  2. In a microwave safe bowl or stovetop, melt your cashew butter with coconut oil. Add your pure maple syrup then stir through your pumpkin puree until fully combined. Top with optional pumpkin pie spice.
  3. Pour mixture into lined baking dish and refrigerate until firm.
  4. etc
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For Full Instruction: thebigmansworld.com

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