White Chocolate Pumpkin Cookie Dough Fudge
PREP TIME
10 minutes
COOK TIME
60 (chill time)
INGREDIENTS
7
Serves: 12
Ingredients
- 1 cup1 cup1 cup Unsweetened Cashew Butter
- 1/3 cup1/3 cup1/3 cup Coconut Oil
- 1/4 cup1/4 cup1/4 cup Pumpkin Purée
- 1/4 cup1/4 cup1/4 cup Pure Maple Syrup
- 2 tsp2 tsp2 tsp Pumpkin Pie Spice
- Sea Salt, to taste
- White Baking Chips, a handful
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line a loaf pan with parchment and set aside.
- Melt together cashew butter, coconut oil and maple syrup in a microwave safe bowl. Whisk until a glaze forms then whisk in the pumpkin puree and seasonings.
- Pour mixture into the loaf pan and top with white chocolate chips. Or melt 1 cup of white chocolate chips with 1 teaspoon of coconut oil to form a glaze. Drizzle over bars then place in the fridge for 1-2 hours.
- Slice into 12 squares and enjoy!
Notes
Stays fresh in the fridge up to 5 days or freezer for 3 months. Recipe by Selena @thenutritiouskitchen
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About This Recipe
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Candies Dairy Free Egg Free Gluten Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 184 |
| Fat: | 15 g |
| Carbohydrates: | 11 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 51 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Calculated per serving. | |
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