Gluten-Free, Vegan Pumpkin Fudge

Oh fudge. And I mean, OH FUDGE! This amazing treat is chewy, sweet and laced with cinnamon and vanilla. And, get this, it's healthy too... 

So how can fudge be healthy? Because I made this batch without refined sugar or high-fat dairy. The base is pumpkin, coconut oil and maple syrup. Then I added wholesome oat flour and walnuts to ramp up the nutrition just a tad more. The nuances of cinnamon and vanilla add a warm hug. Each bite is more soothing than the last.

Gluten-Free, Vegan Pumpkin Fudge

1/2 cup coconut oil
1/3 cup pure maple syrup
1/3 cup pumpkin puree
1 teaspoon vanilla extract
1 cup oat flour
Pinch of salt
1/4 cup walnut or pecan pieces

Line an 8-inch square baking pan with parchment paper, allowing some of the paper to come up 2 sides (so you can remove the fudge with ease).
In a small saucepan, combine the coconut oil and maple syrup. Set the pan over low heat and cook until the coconut is completely melted, whisking frequently. Remove the pan from the heat and whisk in the pumpkin and vanilla. Whisk in the oat flour and salt until blended and smooth.
Transfer the mixture to the prepared pan and smooth the surface. Sprinkle the walnut pieces over top.
Refrigerate until firm, about 1 hour.
Remove the fudge from the pan (using those parchment paper "handles") and slice into bite-size pieces (about 20-24 pieces). Store leftovers in an airtight container in the refrigerator.
Makes 20-24 pieces