How to Make No Bake White Chocolate Pumpkin Fudge
- 1Cut the coconut oil into about 8 pieces. In a microwave safe bowl, microwave the white chocolate chips and coconut oil on half power in 30 second increments, stirring after every 30 seconds.
- 2Once completely melted, take out of the microwave and add the pumpkin puree, spices and the seeds of the vanilla bean, if using.
- 3At first the oil might separate and it looks curdled. Just keep stirring and stirring. It'll come together after about a minute.
- 4Pour into a parchment or wax paper lined loaf pan. Place in the freezer or refrigerator to firm up. It took about 45 minutes in the freezer. Store in the fridge or freezer.