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Pumpkin Fudge Balls

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Adapted from chocolatecoveredkatie.


Ingredients

1/4 cup pumpkin puree
6 tbsp coconut butter, melted completely
2 tbsp pure maple syrup or raw agave
1/4 tsp pure vanilla extract
1/8 tsp cinnamon
Tiny pinch salt
If not coating with chocolate: 1 tbsp maple syrup & coconut butter
Chocolate for coating (optional, see below)

Procedure

Ensure ingredients are room temperature or warm. Stir together first 6 ingredients (and 7th ingredients, if using) until completely smooth. Refrigerate half an hour or until firm enough to roll into balls with your hands or a mini cookie scoop.

If you wish to coat them in chocolate, either dip in melted chocolate OR mix together equal parts virgin coconut oil, cocoa powder, and maple syrup until a thin sauce forms. Dip fudge balls in, then immediately set back in the freezer to harden. Leftover balls should be stored in the fridge or freezer for up to three days.


 

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