Healthy Pumpkin Fudge
Ingredients
- 100g pumpkin puree / 100g dark chocolat (70%) / 65g white almond butter / 60g maple syrup
Preparation
In a double boiler, melt the chocolate with the almond butter
Then, add your pumpkin puree and maple syrup and stir
Pour into a a rectangle mold lined with parchment (mine was 15 x 25cm)
Reserve into the fridge for a couple of hours
Cut in squares and serve
Store in the fridge
