Pumpkin Pie Freezer Fudge
Ingredients
- 1 1/2 cups cubed Jap pumpkin
- 2 cups sweet potato
- 1/4 cup maple syrup
- 1/4 cup peanut butter
- 1/4 cup coconut oil, melted
- 2 scoops vegan vanilla protein powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
Optional
- Mini vegan chocolate chips for topping
Preparation
Combine all ingredients in a high speed blender and blend until smooth.
Line a 9x9 inch baking pan with parchment paper and pour mixture into it, or pour directly onto a silicone baking pan or cupcake molds.
If desired, sprinkle chocolate chips on top.
Freeze for 4 to 6 hours.
If using a baking pan, remove it and let it sit for 5 to 10 minutes, then slice as desired, and store in a container in the freezer.
Keep in the freezer until ready to serve as it melts quickly.
