No-Cook White Chocolate Pumpkin Fudge
12 ounces (340 grams) white chocolate chips
5 3/4 tablespoons (80 grams) coconut oil
1/3 cup (80 grams) canned pumpkin puree or homemade pumpkin puree
1 teaspoon cinnamon1
3/4 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
the seeds of one vanilla bean, optional
- Cut the coconut oil into about 8 pieces. In a microwave safe bowl, microwave the white chocolate chips and coconut oil on half power in 30 second increments, stirring after every 30 seconds.
- Once completely melted, take out of the microwave and add the pumpkin puree, spices and the seeds of the vanilla bean, if using. At first the oil might separate and it might look curdled. Just keep stirring and stirring. It’ll come together after about a minute.
- Pour into a parchment or wax paper lined loaf pan. Place in the freezer or refrigerator to firm up. It took about 45 minutes in the freezer.
- Store in the fridge or freezer.
Notes : You can also use 2 1/2 teaspoons pumpkin pie spice instead of the separate spices.