Pumpkin Fudge with Maple Syrup
Ingredients
- 100g pumpkin puree
- 100g dark chocolate (70%)
- 65g almond butter
- 60g maple syrup
Preparation
In a double boiler, melt the chocolate with the almond butter.
Then, add the pumpkin puree and maple syrup and stir.
Pour into a rectangular mold lined with parchment paper (mine is 15 x 25 cm).
Refrigerate for a few hours.
Cut into squares and serve. Store in the refrigerator.
