Pumpkin Buckwheat Bake
• 1 cup raw unsalted almond butter
• 1/4 cup coconut oil (softened but not melted)
• 1/3 cup pumpkin puree (fresh or canned)
• 2 tablespoons maple syrup (or honey)
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• 1/2 teaspoon fine sea salt
• 3 ounces dark chocolate
Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.
Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.
Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.
Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.
Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.