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Pumpkin Fudge

Pumpkin Fudge

Georgina Burgess
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Dessert

Ingredients
  

  • 120 grams pumpkin puree I use canned
  • 75 grams coconut oil
  • 160 grams almond or cashew butter
  • 60-80 grams maple syrup to taste
  • 1.5 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves optional
  • 1 tsp vanilla extract
  • 1 pinch salt

Chocolate Coating:

  • 200 grams dark chocolate
  • 1 tbsp coconut oil This is optional, but helps to thin the chocolate, making it easier to coat the fudge

Instructions
 

  • Line a loaf tin with baking paper. 
  • Add all the fudge ingredients to a saucepan and heat over a low heat, while stirring. Once everything has melted and combined, pour into the lined loaf tin and smooth out. Place in the freezer for 2 hours until set.
  • Melt the dark chocolate with the coconut oil in a Bain Marie / double boiler, pour over the top, sprinkle a little flaky salt over and place back into the freezer until the chocolate has set. Remove and let it thaw for a few minutes before slicing into small squares. Enjoy!