Spiced Pumpkin Fudge (vegan, nut free, gluten & grain free)
Ingredients
1/2 cup pumpkin puree
1/2 cup tahini (or nut butter like pecan/almond butter)
1/2 cup coconut butter
1/4 cup maple syrup (coconut/date syrup would work too)
2 tsp pumpkin spice
1 tsp vanilla
1/4 tsp salt
(sweetener free version)
3/4 cup pumpkin puree
1/2 cup tahini (or nut butter like pecan/almond butter)
1/2 cup coconut butter
1 scoop vanilla plant based protein
2 tsp pumpkin spice
1 tsp vanilla powder or extract
1/4 tsp salt
Soften the coconut butter by placing the jar in a bowl with hot water or on a bain marie.
Place all ingredients in a food processor and blend until smooth and creamy.
Pour the dough into a 6” square or round tin lined with parchment paper.
You could sprinkle coconut chips, cacao nibs, chopped nuts or pumpkin seeds on top.
Set in the freezer for an hour.
Remove and let stand at room temperature for 5/10 minutes before slicing into squares. Enjoy!
Store in an airtight container in the fridge if you’d like your fudge softer or in the freezer.
