Healthy Pumpkin Fudge (Paleo + Vegan)

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Healthy Pumpkin Fudge. Plant-based, refined sugar free, six ingredients required, and less than 10 minutes to make.

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The days are getting colder and the nights are growing longer. To me, fall is a time for cozy evenings in, wholesome and nourishing meals, morning walks in the forrest, and allowing myself extra time for sleep, rest and reflection. And of course, more time spent in the kitchen! I always feel a huge wave of baking inspiration as soon as the leaves begin to change colours, and the grocery store shelves fill with canned pumpkin and autumn spices.

This Healthy Pumpkin Fudge is everything I want a dessert to be - easy to make, free from dairy and refined sugars, and no baking required. It's fudgey, decadent, rich, and sweet, yet wholesome and satiating all the same time. I love making this fudge when pumpkin is in-season, and I start craving all those festive fall sweets.

This recipe was inspired by this 4-Ingredient Pumpkin Fudge found on wellandgood.com

RECIPE

INGREDIENTS

  • 1/2 cup cashew butter

  • 1/2 cup natural peanut butter

  • 1 cup pure pumpkin puree

  • 1/2 cup coconut oil

  • 1/2 cup pure maple syrup

  • 1 tsp cinnamon

  • 1/2 tsp pure vanilla extract

METHOD

  1. In a small pot, combine coconut oil and nut butter. Warm over medium heat until the oil is fully melted.

  2. Add the canned pumpkin, maple syrup, cinnamon, and vanilla extract, and continue to stir until the mixture is smooth.

  3. Remove from heat, and pour the mixture into your desired fudge mold of choice. I recommend using a shallow container lined with parchment paper, or a couple of ice cube trays for freezing pieces individually.

  4. Allow the fudge to cool on the counter for a couple of minutes, then place in the freezer to harden. Freeze overnight so the fudge has time to fully set.

  5. Serve cold, and store in the freezer or refrigerator to prevent the fudge from melting.