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73% would make again

Peanut Butter Pumpkin “Fudge”

Tasty Team

Ingredients

for 12 servings

  • 2 cups nut butter (480 g), of preference
  • 1 cup pumpkin puree (225 g)
  • ½ cup coconut oil (120 mL)
  • ¼ cup maple syrup (55 g)
  • 2 teaspoons vanilla extract
  • ½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg
  • ¼ teaspoon flaky sea salt, plus more for garnish

Nutrition Info

Shop ingredients with
    Calories 339
    Fat 30g
    Carbs 12g
    Fiber 4g
    Sugar 5g
    Protein 8g

Estimated values based on one serving size.

Preparation

  1. In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
  2. Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
  3. Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
  4. Cut into squares. Serve chilled.
  5. Enjoy!
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