White Chocolate Pumpkin Cookie Dough FudgeIngredients
1 cup cashew butter
1/3 cup coconut oil
1/4 cup pumpkin puree
1/4 cup maple syrup
2 teaspoons pumpkin pie spice
Sea Salt to taste
Handful of white chocolate chips
1. Line a loaf pan with parchment and set aside.
2. Melt together cashew butter, coconut oil and maple syrup in a microwave safe bowl. Whisk until a glaze forms then whisk in the pumpkin puree and seasonings.
3. Pour mixture into the loaf pan and top with white chocolate chips. Or melt 1 cup of white chocolate chips with 1 teaspoon of coconut oil to form a glaze. Drizzle over bars then place in the fridge for 1-2 hours.
4. Slice into 12 squares and enjoy! *stays fresh in the fridge up to 5 days or freezer for 3 months