Paleo Pumpkin Fudge


Bootle Group Hookups

Savor the tastes of autumn by making this Paleo Pumpkin Fudge. It is suitable for diets like GAPS and SCD and is free of gluten and dairy. This fudge, which is creamy and packed with pumpkin spice, is a guilt-free treat or snack that perfectly embodies fall.

Ingredients:
  • 1 cup canned pumpkin puree
  • 1/2 cup almond butter
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • A pinch of sea salt
  • 1/2 cup unsweetened shredded coconut optional, for texture
  • 1/4 cup chopped pecans or walnuts optional, for crunch

Instructions:

In a mixing bowl, combine the pumpkin puree, almond butter, melted coconut oil, honey or maple syrup, pumpkin pie spice, vanilla extract, and a pinch of sea salt

Mix until well combined

If desired, fold in the shredded coconut and chopped nuts for added texture and flavor

Line a small square or rectangular baking dish with parchment paper, leaving some overhang for easy removal

Pour the pumpkin mixture into the lined baking dish, spreading it out evenly

Place the dish in the freezer for about 2-3 hours, or until the fudge is firm

Once the fudge has set, use the parchment paper overhang to lift it out of the dish

Cut the fudge into small squares or bars

Store the Paleo Pumpkin Fudge in an airtight container in the freezer or fridge

Enjoy as a delicious and healthy Paleo treat


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