Sunday 10/26

Pumpkin Fudge Recipe

1 cup pumpkin puree
1/3 cup coconut butter
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1/4 cup honey
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch of sea salt

Line an 8x6 pan with unbleached parchment paper. We used this.
Mix the pumpkin puree, melted coconut butter, melted coconut oil, vanilla, honey, cinnamon, ground ginger, ground nutmeg, ground cloves and salt in a mixer or food processor. Mix well, till all ingredients are well blended.
Pour the mixture into the prepared pan. Place the pan in the refrigerator for about an hour.
Slice into squares and serve!  Keep any leftovers refrigerated, as the coconut ingredients may soften at room temperature.