Salted Maple Pumpkin Pie Fudge
This paleo pumpkin pie fudge is easy to make and a perfect sweet treat for the holidays. Eat it straight from the freezer and be sure to add that flaky sea salt on top!
Ingredients
- 1 cup cashew butter
- 1/2 cup pure maple syrup
- 1/3 cup pumpkin puree
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- flaky sea salt for sprinkling on top
Instructions
- Prepare a standard size loaf pan (8.5 x 4.5) by lining it with parchment paper. I cut mine down to size.
- In a medium sized pot, heat the cashew butter and coconut oil over medium-medium low heat. Stir occasionally until it's completely smooth and creamy.
- Remove the cashew butter and coconut oil mixture from the heat.
- Stir in the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and fine sea salt until smooth and well incorporated.
- Transfer the mixture into the prepared pan and sprinkle flaky sea salt over the top.
- Place in the freezer for about 2 hours or until completely frozen.
- Let thaw on the counter for 3-5 minutes before slicing into squares and returning to the freezer.
- Store in an airtight container in the freezer for up to 3 months.
Notes
For a little something extra, melt some chocolate chips in a double boiler and drizzle it over the fudge before placing it into the freezer. I buy my cashew butter at Thrive Market. It's the best price!