Pumpkin Almond Fudge Cups
Pumpkin and roasted almond butter are a mouthwatering pair in this simple freezer fudge.
- 1 cup creamy roasted almond butter unsweetened
- ¼ cup coconut oil
- 2 tablespoons honey
- 2 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- Pinch of sea salt
- ½ cup pumpkin puree
- Sliced almonds and chocolate chips for topping
Line 24 cups of a mini muffin pan with paper liners.
Add the almond butter, coconut oil, honey, coconut sugar, cinnamon, ginger, and salt to a medium pot set over low heat. Whisk constantly until the coconut oil is melted. Whisk in the pumpkin puree until the mixture is smooth and cohesive.
Divide the mixture among the lined muffin cups, filling each cup about ¾ full. Top each cup with a few sliced almonds and chocolate chips.
Freeze the fudge cups for 1 hour or until set. Store in an airtight container in the freezer.
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