2 years ago
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Pumpkin Espresso Hazelnut Fudge
Fudge Layer 1 cup pumpkin puree 1 cup almond flour 1/4 cup almond milk or coconut milk 2 tbsp coconut oil 1/3 cup cacao powder 1/4 cup maple syrup 1 tsp espresso powder Topping 2 tbsp cashew butter 2 tbsp coconut oil 3 tbsp maple syrup 1/4 cup hazelnuts Instructions Line a square 8" x 8" cake pan with parchment paper, set aside. In a medium mixing bowl, combine the ingredients for the fudge layer. Transfer to the parchment-lined pan, spread the mixture out evenly and smooth with the back of a spoon. Roughly chop the hazelnuts, and scatter over the fudge. Mix the other topping ingredients in a small mixing bowl until it turns into a caramel-like consistency, then drizzle over the fudge and hazelnuts. Put the pan into the freezer for at least 1/2 hour to set then cut and enjoy. Store leftovers in the freezer.
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