Calories per serving: 74. Protein 2g. Carbs 4g. Fat 6g.
- 0.5 cup pumpkin puree
- 3 tbsp maple syrup
- 1 scoop French Vanilla IdealLean Protein
- 0.25 cup almond butter, slightly softened in the microwave
- 5 tbsp coconut oil, melted and cooled
- 1 tsp pumpkin pie spice
- 0.25 tsp cinnamon
- dash of salt
- 2 tbsp shelled pumpkin seeds
Line a bread loaf baking pan with parchment paper and set aside.
Combine all of the ingredients except for the pumpkin seeds in a medium sized bowl. Stir until smooth and incorporated.
Pour pumpkin fudge batter into the prepared pan and level it out with a knife. Sprinkle the pumpkin seeds over the top.
Place fudge in the freezer for 2 hours or until firm.
Allow fudge to thaw slightly for about 15 minutes at room temperature before cutting into it.