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Creamy Coconut Pumpkin Fudge (Dairy-Free)
Servings: 30 one-inch squares
Preparation Time: 5 minutes
Ingredients:
- 1 cup Coconut Cream Concentrate
- 3/4 cup pumpkin puree
- 1/4–1/3 cup honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/2 teaspoon vanilla extract
- pinch of salt
Directions:
In a small saucepan, heat Coconut Cream Concentrate and pumpkin puree over low-medium heat. When the Coconut Cream Concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract, and salt. Mix well.
Pour pumpkin mixture into a well-greased loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1–2 hours. Cut fudge while cold and serve immediately.
Recipe and photo submitted by Tiffany, Junction City, OR.
