Pumpkin Fudge
Pumpkin Fudge
This is a perfect Halloween treat - creamy, pumpkiny and all the spices of pumpkin pie. Cocao butter is the magic here giving the fudge a rich, deep taste. These keep best in the freezer so they don’t become too soft. These disappear in a couple of days in our house!
Prep time: 10 minutes
Ingredients:
1/4 cup cocao butter (I use the Sunfood brand)
⅓ cup pure honey (no additives)
3/4 cup raw cashew butter (I use the Artisana brand)
3 TBSP canned pumpkin (with no additives)
1 tsp vanilla extract (sugar free - only vanilla and alcohol)
1/2 tsp cinnamon
1/4 tsp pumpkin spice (make sure there are no added starches)
Directions:
Melt the cocao butter over very low heat in a small saucepan.
Once melted, remove from heat and stir in cashew butter, honey, pumpkin, vanilla and the spices.
Whisk until well blended.
Pour 1 TBSP each into the molds of your choice. I used these fun pumpkin molds. Ice cube trays also work!
Freeze for about 15 minutes until firm. Enjoy!