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August 26, 2013

It is time for Pumpkin Fudge!

3/4 cup freshly cooked pumpkin, cooled
3 TBSP coconut butter (homemade recipe here)
1.5 TBSP coconut oil
1.5 TBSP maple syrup
Freshly grated cinnamon
Dash of sea salt

1. Place in your blender (Vita-mix is best) and blend until creamy. 
2. Place in a jar oiled with coconut oil and freeze for 20 minutes, or place in the fridge for 1 hour or so.

This fudge is like eating fluffy pillows!!

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