Ingredients

The following ingredients have 16 Servings
  • 3/4 cup pumpkin puree (organic)
  • 1/2 cup cashew butter (creamy*)
  • 1/2 cup coconut oil (organic unrefined, melted and cooled to almost room temp)
  • 1/4 cup maple syrup (pure)
  • 1 tsp vanilla extract (pure)
  • 2 tbsp tapioca flour
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • pinch salt

Instruction

  • In a large mixing bowl, combine the cashew butter, maple syrup, and vanilla until smooth. Stir in the pumpkin puree, and melted coconut oil until a nice smooth mixture forms**
  • In a small bowl, combine the tapioca, spices, and pinch of salt. Stir that into the pumpkin mixture until combined.
  • Line an 8" square dish*** with parchment paper and transfer the entire mixture to the baking dish, scraping the bowl with a rubber spatula.
  • Chill in the refrigerator for 2 hours, or, in the freezer for about an hour until the fudge is solid. Cut into squares and enjoy! You can store this in the refrigerator for up to a week (texture will be creamy) or in the freezer for up to one month (texture will be more firm.)
  • ****Prep time includes the chill time in the fridge/freezer