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:
Place raw cashews in a food processor and process until creamy, but not yet the consistency of cashew butter. About 5 minutes.
Add pumpkin puree, maple syrup, and vanilla extract to a food processor and mix thoroughly.
Add coconut flour, collagen, pumpkin spice, and salt to the food processor and continue to mix. A thick dough should form
Place dough in the freezer for about 30 minutes to 1 hour to harden slightly.
Remove dough from freezer and roll into balls.
Melt dark chocolate and drizzle over fudge balls. Pop balls back in the freezer for a few more hours to fully harden.
Store fudge in an airtight container in the freezer.