Vegan Fudge
Servings 0
Ingredients
- 300 g dairy free choc chips
- 2 tbsp coconut oil solid
- 2 tbsp pumpkin puree 250 g roasted pumpkin, puree while still hot, no water added, and use only 2 tbsp
- A pinch of cinnamon
- Roughly chopped pecans as needed
- Himalayan salt as needed (optional, can also use coarse salt)
Instructions
- Place choc chips in a bowl a long with 2 tbsp solid coconut oil
- Melt in microwave in 30 seconds intervals, stirring each time
- Once chocolate melted, stir in pumpkin pure to combine completely
- Line a square baking sheet with parchment paper
- Pour mixture into baking sheet and sprinkle with pecans and himalayan salt
- Place in freezer until firm (an H) before slicing and serving.