Pumpkin Pie Spice Protein Fudge

Ingredients

• 1/2 cup vanilla protein powder
• 1/4 cup pumpkin puree
• 1/3 cup coconut butter (or cashew butter)
• 1/4 cup coconut cream (thick part from chilled can)
• 3 tbsp maple syrup
• 2 tbsp coconut flour
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• Pinch of salt
• 2 tbsp mini white chocolate chips
• 2 tbsp chopped pecans
• 1 tbsp candied ginger (minced)
• 1 tbsp cinnamon sugar
• 2 tbsp chopped pecans
• Pinch of flaky sea salt

Instructions

1. 1

   Line 8x8 pan with parchment paper, leaving overhang for easy removal

2. 2

   In small bowl, whisk together all pumpkin pie spice ingredients

3. 3

   If coconut butter is solid, warm gently until softened but not melted

4. 4

   In large bowl, combine protein powder, 2 tablespoons of spice blend, and coconut flour

5. 5

   In another bowl, whisk together pumpkin puree, coconut butter, coconut cream, maple syrup, and vanilla extract until smooth

6. 6

   Add wet ingredients to dry ingredients

7. 7

   Mix until well combined and smooth fudge consistency forms

8. 8

   If too thick, add coconut cream 1 tablespoon at a time

9. 9

   If too thin, add coconut flour gradually

10. 10

    Fold in white chocolate chips, pecans, and candied ginger if using

11. 11

    Press mixture evenly into prepared pan

12. 12

    For topping, mix remaining spice blend with cinnamon sugar

13. 13

    Sprinkle spice mixture and chopped pecans over fudge

14. 14

    Finish with pinch of flaky sea salt

15. 15

    Refrigerate for at least 2 hours until firm

16. 16

    Remove from pan using parchment overhang

17. 17

    Cut into 16 squares with sharp knife

18. 18

    Store in refrigerator in airtight container