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
- 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.
- Mix to combine thoroughly.
- 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.
- Freeze for 2 hours until fudge is firm.
- Slice into squares, and enjoy! Store in freezer for 2 weeks.
