Pumpkin Fudge


1/2 cup pumpkin (pumpkin from a can is fine!)

1/3 cup almond butter

3 TB. lucuma powder

3 tablespoons maple syrup

1/2 teaspoon cinnamon

1/3 cup melted coconut butter

3 TB. melted coconut oil

Sea salt to taste

Cacao Nibs (optional)


Mix pumpkin, almond butter, lucuma powder, maple syrup and cinnamon in a bowl. Melt coconut butter and coconut oil together over low heat or using a double boiler. Pour coconut mixture into the pumpkin mixture, combine well. Line small pan with plastic wrap and press the mixture into the plastic lined container. Top with cacao nibs for chocolate burst. Chill for 3-4 hours. Cut into small pieces and enjoy! Store in freezer.