Ingredients

The following ingredients have 18 Servings
  • 1/2 cup pumpkin puree
  • 1/4 cup agave nectar
  • 1/4 cup natural peanut butter
  • 1/2 cup refined coconut oil
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/4 cup shelled pumpkin seeds

Instruction

  • Whisk together the pumpkin puree, agave nectar (honey or maple syrup works!), peanut butter, coconut oil, pumpkin spice, and sea salt.
  • Once smooth, pour it into a bread pan lined with parchment paper.
  • Place the shelled pumpkin seeds in a pan over medium heat, stirring/shaking frequently so they don’t burn.
  • After about 3-5 minutes, once they’re lightly browned, transfer to a bowl.
  • Sprinkle the pumpkin seeds on top of the fudge mixture.
  • Place in the freezer for three hours until hardened.
  • Remove the fudge by pulling the parchment paper edges and place on a cutting board.
  • Sprinkle with a few pinches of sea salt.
  • Cut into 18 small squares.
  • Store in the fridge until ready to eat.