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Peanut Butter Pumpkin “fudge”

by Crystal Hatch • featured in 4 Ways To Use Canned Pumpkin

Inspired by goldenbarrel.com

Ingredients

for 12 servings

  • 2 cups
    nut butter, of preference (480 g)
  • 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

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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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