White Chocolate Pumpkin Cookie Dough Fudge
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!
Stays fresh in the fridge up to 5 days or freezer for 3 months. Recipe by Selena @thenutritiouskitchen
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