‘1/2 cup pumpkin puree (120g)
‘1/2 cup melted coconut butter (120g)
‘1/4 cup pure maple syrup, agave, or honey (60g)
‘1/4 cup cocoa powder (20g)
‘1/2 tsp pure vanilla extract
‘1/16 tsp salt

1. Either line an 8~5 loaf pan or any small pan with parchment or wax paper OR have candy molds ready. Set aside.
2. Combine all ingredients until smooth—itfs smoother if you use a hand blender, but it can also be done by hand. Just make sure the coconut butter is melted before beginning.
3. Smooth the batter into either the prepared pan or candy molds, and freeze until firm. Fudge can be stored in the fridge, or you can keep it frozen and thaw before eating.