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| Creamy Coconut Pumpkin Fudge |
| photo by recipe author |
Servings: 30 1-inch squares
Preparation Time: 5 minutes
- 1 cup coconut cream concentrate [1]
- 3/4 cup pumpkin puree
- 1/4 – 1/3 cup honey [2] or maple syrup [3]
- 1/2 teaspoon cinnamon [4]
- 1/8 teaspoon allspice
- 1/2 teaspoon vanilla extract [5]
- Pinch of salt [6]
In a small saucepan, heat coconut cream concentrate and pumpkin puree over low-medium heat. When the coconut cream concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract and salt. Mix well.
Pour pumpkin mixture into a well-greased bread loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours. Cut fudge while cold and serve immediately.
Recipe submitted by Tiffany, Junction City, OR