If you’re not making freezer fudge, you’re missing out! Introducing — pumpkin almond butter freezer fudge, a wholesome fall snack made with simple ingredients.
Every fall, when I’m back in the kitchen baking up a storm I end up with leftover pumpkin puree. What should you do with 1/2 cup of leftover puree? FREEZER FUDGE!
I love this recipe because it tastes just like fudge, yet it’s not made with any refined sugar (hello maple syrup!). I also love that it’s stored in the freezer so that I don’t eat the whole pan in one sitting.
What You Need for Pumpkin Freezer Fudge
Freezer fudge is similar to one of our most famous desserts – nut butter cups! This variation made with the base of almond butter, coconut oil, pumpkin puree, and maple syrup. It also has a little ground cinnamon and a few mini chocolate chips for good measure.
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I’ve made this freezer fudge with peanut butter instead of almond butter and I almost like it better (shhhhh). You can really use whatever nut butter you have on hand.
If you don’t have maple syrup, try using honey or agave.
How to Store Freezer Fudge
Freezer is in the name of this pumpkin freezer fudge, so make sure not to leave it on teh counter for too long or it will get too soft.
We like to slice these into bars and then store them in a gallon-size plastic bag for reasy access.
Pumpkin Almond Butter Freezer Fudge
- 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.