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Paleo Pumpkin Fudge

By

From Paleo Magazine

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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

Details

Servings 12

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.

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