Ingredients
1 cup pumpkin puree
⅔ cup coconut butter
½ teaspoon stevia or 1 teaspoon honey
2 Tbsp. coconut flour
1 Tbsp. coconut oil
1 teaspoon vanilla extract
½ teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
dash sea salt
Instructions
- Stir all ingredients in small pot over medium low heat until well combined.
- Line small container with parchment paper.
- Spread mixture into lined container.
- Chill in refrigerator until set.
- Cut into squares. Keep stored in refrigerator. Enjoy!
Inspired by: https://lowcarbyum.com/easy-pumpkin-fudge-recipe-sugar-free-paleo/#recipe