Vegan Pumpkin Fudge
Kat Condon
16
10 minutes
1 hours
American
Dessert, Snacks
This vegan pumpkin fudge is a one-bowl, no-bake recipe made with cashew butter, coconut oil and pumpkin puree. It is sweetened with NuNaturals Stevia Pourable Maple Syrup and spiced with pumpkin pie spice. A dairy-free fall treat that sets in the fridge in an hour.
Ingredients
- 1/3 cup coconut oil, soft
- 1/2 cup cashew butter
- 1/2 cup canned pumpkin puree
- 1/4 cup NuNaturals Stevia Pourable Maple Syrup
- 1/2 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Directions
Line a 9x5 loaf pan with parchment paper. In a large bowl, mix all ingredients together until smooth and creamy. Taste and adjust sweetness, if needed. Pour fudge into lined pan and place in the fridge for 1 hour to set. Cut into 16 squares and enjoy!
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