Vegan 5 Ingredient Pumpkin Fudge

• • 1 cup -8oz pumpkin puree ( I used fresh pumpkin, but canned pumpkin would be fine too)
  • 1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture)
  • 3-4 tablespoons maple syrup (or agave nectar, or coconut nectar)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 cup -8oz pumpkin puree ( I used fresh pumpkin, but canned pumpkin would be fine too)
  • 1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture)
  • 3-4 tablespoons maple syrup (or agave nectar, or coconut nectar)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves

  Directions

  1. Place all ingredients into a vita-mix. For the coconut butter, soft it first before measuring out 1/2 cup.
  2. Blend till smooth and creamy. This works best of all ingredients are at room temperature.
  3. Pour into a 6 inch cake pan.
  4. Set in freezer or fridge for 3-5 hours, or till firm to touch.
  5. Remove and slice into your desired slices.
  6. If you have any leftovers, store in refrigerator for 5-6 days.

  1 cup -8oz pumpkin puree ( I used fresh pumpkin, but canned pumpkin would be fine too)

• 1/2 cup coconut butter that has been soften (could use oil, just might have a slighly different texture)
• 3-4 tablespoons maple syrup (or agave nectar, or coconut nectar)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon cloves

Directions

1. Place all ingredients into a vita-mix. For the coconut butter, soft it first before measuring out 1/2 cup.
2. Blend till smooth and creamy. This works best of all ingredients are at room temperature.
3. Pour into a 6 inch cake pan.
4. Set in freezer or fridge for 3-5 hours, or till firm to touch.
5. Remove and slice into your desired slices.
6. If you have any leftovers, store in refrigerator for 5-6 days.

Line a small baking pan with foil or parchment paper – I used a 9×5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.

Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, pumpkin puree, maple syrup, pumpkin spice, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.

Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.

Using a sharp knife, cut into squares. Store in the refrigerator.