Pumpkin Fudge  (4 ingredients)

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Soft spicy fudge in squares or coated in chocolate.

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Gather Ingredients pumpkin puree coconut butter nut butter maple syrup pumpkin pie spice vanilla 

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Step 1: Make coconut butter by blending fresh shredded coconut into a butter. It takes about 2 minutes in a blender. Be sure the bag of shredded coconut is unsweetened and fresh.

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Step 2: Add the rest of the ingredients, pumpkin puree from a can, nut butter (I used cashew), maple syrup and spices to the blender jar and blend!

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Step 3: Here is the creamy pumpkin fudge that can be added to mini cupcake cups, or molds or poured into a loaf pan.

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Step 4: Here the fudge is in mini cups. Chill it in the refrigerator for 10 minutes to solidify. If you instead poured the mixture into a lined loaf pan, slice into 1-2 inch squares.

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Step 5:  To make chocolate coated fudge cups, melt the chocolate in the microwave, coat the paper liners, press in soft (unset) pumpkin fudge, and top with more chocolate. Chill for 15 minutes or so to set the chocolate.

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Step 6: Whether encased in chocolate or not, this fudge fares well at room temperature for about three days, then should be refrigerated. It can last two weeks refrigerated or three months frozen.

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Enjoy

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