Pumpkin Spice Freezer Fudge

posted: Sep. 06, 2016.

Pumpkin Spice Freezer Fudge:

Ingredients

• 3/4 cup organic coconut oil
• 2 cups cashew butter
• 1 tsp of pumpkin pie spice OR ½ tsp cinnamon, ¼ tsp nutmeg and a dash of cloves 
• Optional: 1/2 teaspoon liquid stevia (or more to taste)

Instructions

1. Melt the coconut oil on low heat.
2. Place melted coconut oil and cashew butter in a blender.
3. Add spices and sweetener and blend until smooth. If you don't have a blender, you can melt all ingredients in a small saucepan to incorporate instead.
4. Line a 12 count muffin tin with paper liners.  Carefully spoon into mini muffin cupcake liners. Put in the freezer for about an hour to set and pop out of molds.
5. Store these in the freezer for up to two weeks.