1/2 cup almond milk
1 1/4 cup chocolate, chopped
1/2 cup cookie dough, whatever flavor (I used our Gluten Free Snickerdoodle dough)
1/2 cup pumpkin purree
1/4 cup flour
1/4 cup chocolate chips for the topping
In a medium sauce pan heat the milk, chocolate, cookie dough, and pumpkin until all melted together.
Add flour and stir constantly for about 5-7 minutes. Turn off heat and pour into a mini loaf pan.
Refrigerate overnight, slice and serve. OMGGGG it's so fudging delicious.