Pumpkin Almond Butter Freezer Fudge
Looking for a flavorful fall vegan dessert recipe?! We've got you covered with this pumpkin fudge...pumpkin almond butter freezer fudge to be exact!
Prep 10 minutes
Cook 0 minutes
Total 10 minutes
Fat 15
Carbs 8
Protein 3
Yield 12
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.
Watch it
Nutrition Facts
Calories: 176kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15g | Fiber: 2g | Sugar: 5g