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White Chocolate Pumpkin Spice Cookie Fudge Bars

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White Chocolate Pumpkin Spice Cookie Fudge Bars by @danishealthyeats

 

Ingredients:

1 package Emmy’s Organics Pumpkin Spice Coconut Cookies

1 cup cacao butter

½ cup raw cashews

1 tsp vanilla

2 tsp pumpkin pie spice

Pinch of sea salt

¼ cup coconut flour (plus more if needed)

¾ cups maple syrup

 

Cashew cream topping (optional, but good!)

½ cup soaked cashews

¼ cup maple syrup

Pinch of sea salt

½ tsp lemon juice

 

How to:

 

  1. Melt cacao butter using the double boiler method, until completely smooth. Let cool.
  2. Meanwhile, combine cashews, spices, and vanilla in a food processor and process until the cashews are finely ground.
  3. Add the melted cacao butter and process until completely combined.
  4. Then, add the coconut flour. If your mixture turns out too oily, add a bit more until a dough consistency forms.
  5. Break up half of the cookies and fold into the batter.
  6. Press batter into a lined loaf pan. Break up another cookie and sprinkle it on top. place in the freezer to harden.
  7. To make the frosting, combine all ingredients in a food processor until completely smooth/frosting consistency.
  8. Remove the bars from the freezer, frost, cut into pieces, and sprinkle with remaining cookie pieces. Enjoy!

White Chocolate Pumpkin Spice Cookie Fudge Bars | Emmy's Organics

White Chocolate Pumpkin Spice Cookie Fudge Bars | Emmy's Organics

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