Forget Pumpkin Spice
While everyone is lining up for their pumpkin spice latte’s, muffins, pancakes, lip gloss, and flavored electrolyte water. I’m over here adding maple syrup to just about everything. Don’t get me wrong, I love pumpkins, especially in pie form, but it’s not my favorite flavor of the season. For me, it’s the sticky, sugary goodness harvested in the far northern regions of Canada, and New England. Maple is the flavor that the holidays are made for. All kidding aside, a maple glazed donut that I don’t have to share with anyone is really all I want for Christmas this year.
Why I Love This Freezer Fudge
Sticking with my ongoing theme of simplicity, this Autumn Maple Fudge has only 4 marvelous ingredients. And to top it off, no cooking required. This fudge sets up in the freezer, and like revenge, is a dish best served cold. It pairs perfectly with your steaming hot pumpkin chai tea.
The magic is in the coconut oil base. By chilling the fudge, the coconut oil stiffens up and holds its shape perfectly. You can make this in silicone molds, or a good old fashion cake pan. Mix, chill, serve, repeat.
Autumn Maple Freezer Fudge
- 1 c Salted Cashew Butter
- ¼ c Coconut Oil Virgin
- ¼ c Pure Maple Syrup
- 3 tbsp Cacao or Carob Powder
- Melt coconut oil if necessary. Mix all ingredients toghether.Spread into a dish line with wax paper.
- Freeze for about 1 hour, or until hardened. Enjoy!