Chocolate Pumpkin Spice Fudge

Ingredients

- 190g Keen Pumpkin Spice Almond Butter
- 50g coconut oil (softened but not melted)
- 75g Pumpkin Puree (fresh or canned)
- 2 TBsp of Walden Farms pancake syrup (or honey/agave nectar/coconut nectar)
- 1/4 tsp ground cinnamon
- dash of ground nutmeg (optional)
- 1/2 teaspoon fine sea salt
- Dark chocolate

Instructions

-Make sure no ingredients are cold.
- In a cereal bowl,mix all ingredients together, except the dark chocolate, until smooth
- Refrigerate half an hour or until firm enough to roll into balls with your hands or a mini scoop
- Melt the dark chocolate, dip the fudge balls in until covered
- Immediately set back into freezer to harden.
- Leftover balls should be stored in the fridge or freezer for up to three days.
- Enjoy!

(from bodyfirst.ie)