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. 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.
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