1 1/2 cups cashew or nut butter (I used 1 cup cashew, and 1/2 cup peanut butter for a nuttier flavor, but almond butter would be delicious as well)
1 cup pumpkin puree (not pumpkin pie filling)
1 TB vanilla extract
1 tsp cinnamon
1/8 teaspoon salt
9×9 inch baking pan
2 TB dark chocolate chips
1/4 cup stevia-sweetened white chocolate, or dairy free option
1/2 tsp coconut oil (optional, to smooth the chocolate)
Line a 9×9 inch pan with parchment paper. Set aside.
Transfer the coconut oil to a heatproof bowl, and microwave in 30 second intervals until completely melted.
Whisk in the collagen powder until dissolved.
Stir in all of the other fudge ingredients and mix until smooth and completely combined. Pour the fudge into your prepared baking pan and smooth the top with a spatula.
Transfer the fudge to the freezer to set (it should take about 2 hours).
While the fudge sets, we can work on the fox decorations. Heat the white chocolate and 1/4 tsp coconut oil in a small heatproof bowl, for 30 seconds at 50% power. Stir, and continue to heat in 30 second intervals until completely smooth and melted.
Use a toothpick dipped into the chocolate to draw a 1×2 inch rectangle for each fox onto wax paper. Allow to set. *if you’d prefer, you can also dip the bottom 1/3 of each square of fudge into the white chocolate once it’s fully chilled.
Melt the dark chocolate chips just as you did with the white chocolate (using the other 1/4 tsp coconut oil).
Use a toothpick dipped into the chocolate to draw the fox’s eyes, nose and mouth onto wax paper. Allow to set.
When you are ready to eat the fudge, use a sharp knife to cut it into 16 even squares. Transfer the chocolate details to each square (you can use a toothpick to help with this). Serve immediately, return any leftovers to the freezer.
The fudge can be eaten right from the freezer (or fridge if you prefer it a tad softer). Just allow the freezer fudge to soften for about 3-5 minutes at room temperature before enjoying.
If you’d like to skip the foxes, you can also leave the fudge as is or top it with toasted pecan pieces. Also, feel free to cut the squares even tinnier if you’d like them to be bite sized.
Please let me know if you try this tutorial, I would love to see your version!