Almond Butter Pumpkin Pistachio Fudge

Prep Time :10 Inactive Time 2:00 Serves 9 to 12 pieces


Ingredients

  • 4 Medjool dates, pitted
  • 1/2 cup creamy almond butter
  • 1/2 cup pumpkin puree
  • 3 tablespoons coconut oil, softened, divided
  • 1 teaspoon Primal Palate Pumpkin Pie Spice or Cinnamon Sugar Cookie Spice
  • 1/3 cup shelled pistachios
  • 2 teaspoons cacao powder
  • flaked sea salt

Directions

Place dates in a small bowl covered with water. Microwave for 30 seconds then drain.

In a food processor, combine dates, almond butter, pumpkin, 2 tablespoons coconut oil and spices until smooth.

Spoon mixture out onto a parchment-lined plate. Smooth and spread mixture with a rubber spatula until 1/2-inch thick. Sprinkle with pistachios and a generous amount of flaked sea salt.

Transfer to freezer and freeze for 2 hours until very firm.

Melt remaining 1 tablespoon coconut oil in microwave. Stir in cacao powder. Drizzle over the fudge and watch it harden within a minute. Slice fudge into desired pieces. Store in freezer and let rest on countertop 10 minutes before serving. Fudge will be too soft if stored in fridge.

Recipe Notes

© 2017 Grazed & Enthused. All rights reserved.