Pumpkin Pie Freezer Fudge

There are two kinds of people: ones who like the filling of the pumpkin pie more and ones who like the crust more. If you're a filling person, then this pumpkin pie freezer fudge recipe is for you. Its like eating creamy little bites of pumpkin pie filling. I don’t want to encroach on my moms territory, but I may need to make a batch of these for thanksgiving dinner.

Pumpkin Pie Freezer Fudge

Ingredients:

• 1 cup raw cashews

• 1/2 cup pumpkin puree

• 1/4 cup maple syrup

• 1/2 tsp vanilla extract

• 1/4 cup coconut flour

• 1 tbsp collagen protein

• 1 tsp pumpkin spice

• 1/4 tsp Himalayan pink salt

• 1/3 bar dark chocolate

Directions:

1. Place raw cashews in a food processor and process until creamy, but not yet the consistency of cashew butter. About 5 minutes.

2. Add pumpkin puree, maple syrup, and vanilla extract to a food processor and mix thoroughly.

3. Add coconut flour, collagen, pumpkin spice, and salt to the food processor and continue to mix. A thick dough should form

4. Place dough in the freezer for about 30 minutes to 1 hour to harden slightly.

5. Remove dough from freezer and roll into balls.

6. Melt dark chocolate and drizzle over fudge balls. Pop balls back in the freezer for a few more hours to fully harden.

7. Store fudge in an airtight container in the freezer.