Easy Paleo Pumpkin Fudge
Prep Time5 minutes mins
Chill Time2 hours hrs
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 15 servings
Calories: 129kcal
Line a loaf pan with wax or parchment paper and set aside.
In a medium sauce pan, combine pumpkin, coconut oil, cashew butter, maple syrup, pumpkin pie spice, and salt. Heat over medium heat, whisking continuously until smooth. This should only take a couple minutes.
Pour mixture into prepared pan and let chill for 2-3 hours to overnight.
Cut into squares and store in the fridge.
Calories: 129kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 41mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1272IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg