Looking for a tasty fall vegan dessert? Look no further than this pumpkin fudge—specifically, pumpkin almond butter freezer fudge!
If you haven’t tried freezer fudge yet, you’re in for a treat! Meet pumpkin almond butter freezer fudge, a wholesome autumn snack made with simple ingredients.
Every autumn, as I dive into baking in the kitchen, I always end up with some leftover pumpkin puree. What do I do with half a cup of leftover puree? Make FREEZER FUDGE!
This recipe is a winner because it tastes just like traditional fudge, but without any refined sugar (thanks to maple syrup!). Plus, storing it in the freezer helps me resist the temptation to devour the entire pan in one go.
Gather your ingredients:
Pumpkin Almond Butter Freezer Fudge
Ingredients
- 2/3 cup all-natural drippy almond butter
- 1/4 cup + 2 tablespoons melted coconut oil
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons mini chocolate chips optional, for topping
Instructions
- Line a square cake pan with parchment paper and set it aside.
- In a medium bowl, combine the almond butter and melted coconut oil until smooth. Then, add the pumpkin puree, maple syrup, ground cinnamon, and salt, and mix until well combined.
- Transfer the mixture into the cake pan and use a spatula to spread it out evenly. Sprinkle mini chocolate chips on top, along with a pinch of sea salt.
- Place the pan in the freezer for 2-4 hours, or until the fudge is solid. Once solid, remove it from the freezer and let it sit for 5 minutes before cutting it into squares with a sharp knife.
Notes
- Store your pumpkin fudge in a freezer-safe bag in the freezer for up to 3 months.