Pumpkin Freezer Fudge

Ingredients:

1/4 cup Coconut Oil, Melted
1/2 cup Almond Butter (look for a brand that lists raw almonds only on the ingredients)
1 can 100% Pure Pumpkin
1/2 tsp Ground Cinnamon
1/4 tsp Nutmeg
3 Large Medjool Dates
Pinch Coarse Sea Salt or Sea Salt Flakes 

Directions:

1. Add all ingredients in a blender, with the exception of the Sea Salt Flakes.
2. Spread mixture in a 9x9 pan lined with parchment paper.
3. Place in freezer until firm, approximately 2 hours.
4. Once firm, remove pan from freezer and lift parchment paper from pan. Cut into 1x1 inch squares.
5. Keep the remaining freezer fudge in storage container in the freezer to keep fresh, and to prevent overconsumption!