pumpkin pie freezer fudge

Because November. You're welcome.

7 tbsp grass-fed butter
1/3 c natural, sugar-free nut butter
3/4 c organic pumpkin puree (canned or homemade)
1/2 c unsweetened vanilla almond milk
1 tsp all natural vanilla extract
1 c honey (a bit more or less depending on desired sweetness)
tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp salt
1/4 c coconut flour

-combine butter and nut butter on stovetop over low heat
-once melted, add pumpkin, almond milk, vanilla, honey, pumpkin pie spice, nutmeg, and salt. stir to combine, and allow honey to melt into mixture.
-once combined and honey is melted, slowly add coconut flour while stirring.
-pour mixture into a parchment lined 7 X 11 inch freezer friendly dish and freeze overnight
-cut bars (cookie cutters are fun) to desired shape, dunk in coffee, eat. store in airtight container in freezer for up to a week.