Butterscotch Pumpkin Fudge

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Prep Time: 30 | Total Time: 160 | Yield: 0


1 cup roasted pumpkin

3 Tbsp peanut or almond butter

3 Tbsp coconut oil

¼ tsp sea salt

2 Tbsp Lucuma powder

1 Tbsp honey or rice syrup

½ tsp cinnamon


Add all the ingredients to a Nutri bullet or blender and whizz until creamy. Pour into a baking paper lined loaf tin and place in the fridge or freezer to harden. Once solid, cut into desired sized pieces. 

Optional: add roughly chopped walnuts to the top for a bit of crunch!

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