16 Servings
1 1/2 Cup Coconut Oil
1 1/2 Cup Pumpkin And Squash Seed Kernels
1/2 Cup Parsley
2 Tsp Vanilla Extract
1 Tsp Peppermint
1/4 Tsp Salt
Melt coconut oil in small saucepan.
Add remaining ingredients to blender, add coconut oil and blend until smooth
Pour into an 8×8 baking pan and freeze until solid.
Cut into squares once set
Store in refrigerator to prevent softening
Recipe inspired by: http://wholenewmom.
com/recipes/saint-patricks-day-dairy-free-fudge/
