Description
This Pumpkin Almond Butter Freezer Fudge is a quick, no-bake, vegan dessert that’s rich, creamy, and full of fall flavors. Perfect for a healthy treat or holiday snack.
Ingredients
- 2/3 cup all-natural almond butter, drippy
- 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 aside.
- In a medium bowl, combine almond butter and melted coconut oil until smooth.
- Add pumpkin puree, maple syrup, ground cinnamon, and a pinch of salt. Mix until fully combined.
- Transfer mixture to the prepared cake pan and spread evenly with a spatula.
- Top with mini chocolate chips and a light sprinkle of sea salt, if desired.
- Place in the freezer for 2-4 hours, or until solid.
- Remove from freezer and let sit for 5 minutes before removing from the pan. Cut into squares with a sharp knife.
Notes
- Store in a freezer-safe bag in the freezer for up to 3 months.
- Chocolate chips are optional and not included in nutrition calculations.
- Let the fudge sit at room temperature for a few minutes before slicing for cleaner cuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: Approx. 180
- Sugar: 8g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
