Paleo Pumpkin Fudge

By adriennehannis

From Paleo Magazine

Ingredients

• 1 cup pumpkin puree
• 1/3 cup coconut butter
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/4 cup pure maple syrup
• 1 tsp pumpkin pie spice
• Pinch of sea salt
• 1/2 cup chopped, toasted walnuts

Preparation

Step 1

Line an 8x8 pan with parchment paper. Set aside.
Combine the pumpkin, coconut butter,coconut oil, vanilla, maple syrup, pumpkin pie spice, and salt in a food processor and puree until smooth.
Pour the mixture into the prepared pan. Sprinkle the toasted walnuts evenly over the top. Place the pan in the refrigerator 1 hour, or until firm.
Slice into squares and serve! Store in the refrigerator for up to 10 days.