Easy Paleo Pumpkin Fudge
Servings: 15 servings
Calories: 129kcal
Ingredients
- ½ cup canned pumpkin
- ½ cup cashew butter
- ½ cup coconut oil
- ¼ cup maple syrup
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt if nut butter is not salted
Instructions
- 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.
Nutrition
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