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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
- Melt the coconut oil on low heat.
- Place melted coconut oil and cashew butter in a blender.
- 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.
- 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.
- Store these in the freezer for up to two weeks.