Carrot Cake Fudge

By Purely Twins
Yield 6-8 servings

Ingredients:

Carrot Cake Fudge:

• 1 cup of carrot puree (8 ounces)
• 1/2 cup of coconut butter (4 1/2 ounces)
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg

Coconut Whipped Cream:

• 1 can of coconut cream (the solid part of cold canned coconut milk)

Toppings:

• Sprinkles of shredded carrots, walnut pieces and dash of nutmeg

Method:

1. Make carrot puree from pureeing steamed carrots.
2. Place carrot puree and coconut butter in Vitamix blender. Blend.
3. Next, add in maple syrup and spices. Continue to blend.
4. Pour carrot fudge batter into a 6-inch pan. Set in refrigerator.
5. Next, make coconut cream topping. Remove the solid cream layer from a cold can of coconut milk. Place cream in a large bowl and beat with hand mixers to make whipped cream.
6. Remove carrot cake fudge from fridge and place whipped coconut cream on top.
7. Place fudge back in refrigerator to set for a few hours. Remove and top with desired toppings.
8. Slice and enjoy, slightly chilled!