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Tuesday, November 26, 2013

♥ Gluten-Free Pumpkin Fudge ♥

Ingredients
  • 1 c. pumpkin puree (I’ve also used butternut squash puree with great results!)
  • 4 T. coconut oil, melted
  • 6 Medjool dates
  • 1 t. pie spice
  • ¼ t. sea salt
  • 1-2 T. water
Instructions
  1. Process the dates until a paste forms.
  2. Add in the remaining ingredients and process until well combined.
  3. Only add water as needed to make it spreadable.
  4. Scrape the batter into a small glass dish (I used a 7 x 5 inch Pyrex dish).
  5. Freeze until hardened.
  6. Cut and enjoy!
Makes 12 pieces.

~~oatmealwithafork.com~~

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