Pumpkin Fudge

I love anything with pumpkin regardless if it's the fall or summer. I came across this healthy version of Pumpkin Fudge and thought it sounded delish!

Pumpkin Fudge

Ingredients: (makes 12 squares)
1 cup pumpkin puree
1/3 cup coconut butter
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1/4 cup pure maple syrup
1 tsp pumpkin pie spice
pinch of sea salt
1/2 cup chopped, toasted walnuts (optional)

Directions:
Line 8x8 pan with parchment paper. Combine the pumpkin, coconut butter, coconut oil, vanilla, maple syrup, pumpkin pie spice, and salt in a food processor and puree until smooth. Pour the mixture into the prepared pan. Sprinkle the toasted walnuts evenly over the top if you prefer a crunch. Place the pan in the fridge for 1 hour, or until firm. Slice into squares and serve.

The Pudge lasts up to 10 days-- that is if you can keep it around that long.