Looking for a flavorful fall vegan dessert recipe?! We’ve got you covered with this vegan fudge…pumpkin almond butter freezer fudge to be exact!
Ever heard of freezer fudge?! It’s a very close cousin to our epic nut butter cup recipes because it’s made with a coconut oil/nut butter base. Instead of pouring the healthy fudge batter into single serve cups, you create a sheet of it and cut it into squares. Delicious, fudgey squares…come to mama.
For our very first vegan fudge recipe on FFF, we decided to go all things fall.
Pumpkin + Cinnamon + Almond Butter
You can’t go wrong with that combo. Add a few chocolate chips and ya’ pumpkin fudge never tasted so good! One thing I love about vegan desserts is that you can lick the batter and all will be well. There are no animal products, meaning that you can eat any vegan dessert recipe raw and be A-okay! Here’s what else you need for this delicious dessert.
Vegan Fudge Ingredients
- almond butter
- coconut oil
- pumpkin puree
- maple syrup
- cinnamon
- vegan chocolate chips
- salt
As always, feel free to make substitutions as you please. If you can’t do almond butter, I suggest cashew or peanut butter. You can swap out the maple syrup for honey (wouldn’t be vegan) and add as many spices as you want.
Vegan Desserts
- Almond Joy Coconut Butter Cups
- Gluten-Free Triple Berry Crumble Bars
- Healthy Peanut Butter Cups
- Vegan Blueberry Muffin Banana Soft-Serve
- Vegan Blueberry Truffles
Pumpkin Almond Butter Freezer Fudge
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
- First, line a square cake pan with parchment paper. Set aside.
- Next, place almond butter and melted coconut oil in a medium bowl and mix until combined. Then, add pumpkin puree, maple syrup, ground cinnamon, and salt and mix again.
- Transfer into cake pan and use a spatula to spread out evenly. Top with mini chocolate chips and more sea salt.
- Place in freezer for 2-4 hours or until solid. Remove from freezer and let sit for 5 minutes before removing from pan. Use a sharp knife to cut into squares.
Tips & Notes
- Store in freezer-safe bag in the freezer for up to 3 months.
- Chocolate chips are not included in nutrition information.
Nutrition facts
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Pumpkin Puree
Coconut Oil
Ground Cinnamon
This may be a dumb question, but are they supposed to be served frozen/cold? I understand you need to store them in the freezer but are they better to eat thawed out?
I serve them frozen! But you can let them thaw a bit before freezing!
What a perfect pumpkin and almond butter dessert! I love the chocolate chips on top. Looks freaking glorious with each square–but face it, I personally would have more than one square!
Would cashew butter work instead of almond butter, too?
Yes!
Here to report cashew butter was delicious! 🙂 Great cheat day recipe, too! Thanks for sharing!
YAY!!
Is it generally a 1:1 substitution for honey instead of maple syrup?
Yes ma’am!
I am not exaggerating when I saw my freezer is stocked with like 5 different kinds of your AMAZING homemade nut butter cups. I already know I will love this recipe; so excited! 🙂
What size square pan?
We used a 9×9-inch square pan, but and kind of pan works!
Thank you Lee-so generous with your sharing of recipes.
Thank you, Debbi!