Vegan Pumpkin Fudge
This fudge is the ultimate taste of fall, and a perfect treat to bring to thanksgiving dinner this week end. It is quick and easy, high in fibre and low in sugar.
1 cup of coconut flour (sifted)
¼ cup of coconut palm sugar
1 can of pumpkin puree 15 oz (not the pumpkin pie filling)
Cinnamon to taste.
How to make it:
In a large bowl mix the flour, cinnamon and sugar.
Add the full can of pumpkin and mix together.
Transfer the mix to a lined dish. You can sprinkle a light dusting of cinnamon on top if you wish.
Place in the fridge to firm up, slice and enjoy.