Beth's Healthy Vegan Pumpkin Fudge

By Beth Innes

1/4 cup pumpkin

1/2 cup almond butter

1/2 cup coconut oil

1/4 cup maple syrup

1. Chop your pumpkin into squares and place in a pan with water. Bring to a boil and cook until the pumpkin is soft.

2. Drain the pumpkin, then place it into a food processor to make a pumpkin puree.

3. Add the pureed pumpkin along with the other ingredients into a pan and stir together

4.Once mixed, pour into a dish lined with baking paper

5. Freeze for at least 3 hours. When you remove it from the freezer give it 1 hour then serve!

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