Description
Just imagine a slightly spiced, creamy pumpkin filling with a vanilla coconut glaze. And no baking required! Easy to make, healthy, and ridiculously delicious.
Ingredients
Scale
- 1/2 cup pumpkin puree (I use this one)
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 1/4 tsp ground ginger
- pinch of clove
- pinch of nutmeg
- 1/8 tsp unrefined salt
- 3/4 cup coconut butter, melted (like this)
- FOR THE VANILLA GLAZE:
- 1/3 cup coconut butter, melted
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup or honey
- hot water for thinning
Instructions
- Combine pumpkin puree, maple syrup/honey, vanilla, cinnamon, ginger, clove, nutmeg, and salt in the bowl of food processor. Drizzle in melted coconut butter. Process until creamy smooth.
- Press mixture into silicone mini muffin molds or a regular mini muffin tray lined with mini muffin liners using your fingers to press down flat. (I try to work as quickly as I can because the coconut butter likes to harden up pretty fast.)
- Whisk together vanilla glaze ingredients (melted coconut butter, vanilla, and sweetener) in a small bowl. Add hot water one tablespoon at a time until you have a glossy, liquidy, smooth consistency. Spoon a small amount over each pumpkin mini fudge.
- Place in fridge for 20 minutes to harden. Eat and Enjoy! Store leftovers (if there actually are any) in airtight container in fridge.