Name: Pumpkin Fudge Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 c. pureed orange vegetable (sweet potato, squash, pumpkin – preferably not canned, but in a pinch, go for it); 1/2 c. coconut cream concentrate (use the code STEWARDSHIP for 10% off at that site!); 1-3 Tbs. maple syrup (as little as possible for little ones!); 1 tsp. cinnamon; 1/2 tsp. powdered ginger; 1/8 tsp. cloves

Ingredients

UnitsScale

1 c. pureed orange vegetable (sweet potato, squash, pumpkin - preferably not canned, but in a pinch, go for it)
1/2 c. coconut cream concentrate (use the code STEWARDSHIP for 10% off at that site!)
1-3 Tbs. maple syrup (as little as possible for little ones!)
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/8 tsp. cloves

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Instructions

Soften coconut cream by placing it near the stove while cooking or in a bowl of warm water (in the tightly closed jar).
Measure all the ingredients into a food processor (or Vitamix or Blendtec Twister jar).
Blend until smooth.
Scoop/pour into muffin tins, small cake pans, or small bread pans.
Freeze for a few hours.
Let sit for 10-15 minutes to soften in order to slice into cubes (if you used a rectangular pan). The muffins cups will pop right out with a little warm water on the bottom.
Store leftovers in the freezer.

Notes

* Thanks to Purely Twins for the great inspiration!