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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:

1. Line a loaf pan with parchment paper.
2. In a medium sauce pan, combine all ingredients.
3. Heat over medium heat, whisking continuously until smooth.
4. Pour mixture into prepared pan and let chill for 2-3 hours.