-2 cups of almond flour
-1/4 cup coconut oil
-1 tbs maple syrup if desired (I didn’t use it)
Line a 9×9 baking pan with parchment paper lightly greased.
Bake at 350F for about 15 minutes or until edges are lightly brown.
Pumpkin fudge (adapted from Big Man’s World)
-1 can of pure pumpkin (I used Libby’s brand)
-2 cups of peanut butter
-1 tbs of maple syrup or honey (more of less depending on your tastes)
-2 tbs coconut oil. Mix well and spread over the cooled crust.
Chill overnight or in the freezer for 2 hours.
-Melt 8 ounces of dark chocolate chips and 3 tbs butter. Spread over the chilled fudge and allow to chill again before serving. Keep them refrigerated.