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Pumpkin Coconut Oil Fudge
Yield: 15 squares
Ingredients:
- 1/2 cup canned pumpkin
- 1/2 cup Coconut Oil
- 1/2 cup creamy cashew butter
- 1/4 cup maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt(if nut butter isn't salted)
Directions:
- Line a loaf pan with parchment paper.
- In a medium sauce pan, combine all ingredients.
- Heat over medium heat, whisking continuously until smooth.
- Pour mixture into prepared pan and let chill for 2-3 hours.