Pumpkin Fudge

Samah Dada

INGREDIENTS

  • ⅔ cup creamy almond butter
  • ⅓ cup pumpkin purée
  • ¼ cup maple syrup
  • ½ cup coconut oil, melted and cooled
  • 1 tsp pumpkin pie spice (I used Diaspora Co)
  • 1 tsp vanilla extract
  • Chocolate chips, for topping
  • Crushed pecans, for topping
  • Flaky salt, for topping


RECIPE

  1. Line a 9×5 loaf pan with parchment paper. Combine almond butter, pumpkin purée, maple syrup, melted and cooled coconut oil, vanilla, and pumpkin pie spice in a medium bowl.
  2. Mix to combine thoroughly.
  3. Transfer to the lined pan, smooth with the back of a spoon or spatula until evenly distributed, and top with chocolate chips, crushed pecans, and flaky salt.
  4. Freeze for 2 hours until fudge is firm.
  5. Slice into squares, and enjoy! Store in freezer for 2 weeks.