Pumpkin Pie Freezer Fudge
Friday, July 12, 2019
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- 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
- 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.
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