Pumpkin Fudge – Dairy & Egg Free, GAPS-Friendly
Allergen-free pumpkin fudge – a family favorite!
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Category: Desserts
- Combine all ingredients in a small pot or saucepan.
- Heat on stove on the lowest setting, just enough to warm everything up. Stir constantly so you don’t scorch the coconut butter. . . You’re not cooking it, just warming it up so the flavors will meld and it will spread a little easier. It should only take a minute for this to warm up. It will be quite thick and that’s okay.
- Pour into a small, flat container of your choice. I like using this to help spread it.
- Place in fridge for at least 20 minutes to harden. And if you really can’t wait, the freezer will do the job quicker – but the fridge keeps it at a more preferred temperature for cutting and serving. If you do put it in the freezer, let it thaw a minute before serving.
You could serve with powdered sugar sprinkled on top or whipped cream…. but I don’t think it’s necessary.