Tuesday, October 11, 2011
Creamy Coconut Pumpkin Fudge (Dairy-free)
Preparation Time: 5 minutes
1 cup coconut cream concentrate
3/4 cup pumpkin puree
1/4 - 1/3 cup honey or maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon vanilla extract
Pinch of salt
In a small saucepan, heat coconut cream concentrate and pumpkin puree over low-medium heat. When the coconut cream concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract and salt. Mix well.
Pour pumpkin mixture into a well-greased bread loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours. Cut fudge while cold and serve immediately.
This recipe brought to you by Tropical Traditions and submitted by Tiffany, Junction City, OR
Posted at 10:28 PM