2 cup coconut butter 1 1/2 cup organic pumpkin puree 2/3 cup pure maple syrup or raw honey 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt extra cinnamon for dusting (optional)

1. Warm coconut butter in a medium size saucepan over low heat until melted. Turn off heat and add the remaining ingredients. Mix until all ingredients are combined. Pour into an 8×8 inch square pan. Refrigerate fudge for 2-3 hours or until it has set. Cut into squares and serve. You can also roll the fudge squares into balls and dust with extra cinnamon (makes for a prettier presentation) . Enjoy :).