Pumpkin Paleo Fudge

A delicious, nutrient-dense treat that rivals the taste and texture of standard, sugary fudge. It’s delightfully rich, so a little goes a long way. Enjoy!

Pumpkin Paleo Fudge

2 c. coconut butter*

1 ½ c. organic pumpkin puree or canned pumpkin

¼ tsp. liquid monk fruit (or ½ tsp stevia)

1 tsp. organic vanilla extract

1 tsp. cinnamon

¼ tsp. allspice

Dash of sea salt

Combine all ingredients in a small sauce pan and warm over low heat until well combined and coconut butter is melted.  Pour into an 8x8 baking dish and refrigerate for 2-3 hours until firm. Cut into squares, or roll into balls and coat with extra cinnamon, and serve! Coconut butter may soften at room temperature, so you may want to store fudge in the fridge…if it lasts that long 😊

* Coconut butter (or coconut manna) is usually found in the nut butter aisle of health food stores, but can also be made very easily with a food processor. Just add 4 - 8 cups of raw, organic shredded coconut and process until it reaches a runny consistency without any chunks.