Pumpkin Coconut Fudge

By SpartyGreenMom

Ingredients

• 3/4 cup pumpkin puree (canned or fresh both work)
• 3/4 cup coconut butter or coconut manna
• 1 tsp cinnamon
• 3 T maple syrup or raw honey
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves

Preparation

Step 1

In a saucepan, on med heat, mix all the ingredients together and stir until combined.

Pour the mixture into lined muffin pans. I used standard size, but mini muffin pans would work great too.

Put them in the fridge to set. I gave them a few hours to fully set. I got 6 out of my batch and they should last a couple of weeks in the fridge.