Pumpkin Coconut Fudge

Prep Time 15 min Serves 6 cups     adjust servings


  • 3/4 cup pumpkin puree (canned or fresh both work)
  • 3/4 cup coconut butter or coconut manna
  • 1 tsp cinnamon
  • 3 T maple syrup or raw honey
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves


  1. In a saucepan , on med heat, mix all the ingredients together and stir until combined.
  2. Pour the mixture into lined muffin pans . I used standard size, but mini muffin pans would work great too.
  3. Put them in the fridge to set. I gave them a few hours to fully set. I got 6 out of my batch. Should last a couple weeks in the fridge. Enjoy!


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