PUMPKIN FREEZER FUDGE {vegan, gluten free}

This fudge is super simple and delicious. You won’t believe how quick and easy it is to whip up – with the most minimal ingredients, yet the richest and creamiest taste. It’s totally vegan and gluten free, making it the PERFECT snack for everybody! Make sure you hashtag #ginabnutrition or tag me @ginabnutrition so I can see your creations!

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Processed with VSCO with c1 preset

Processed with VSCO with c1 preset



  • 1/2 pumpkin puree (I used a tin)
  • 1/2 cup coconut oil (if you don’t like the taste of coconut oil, you can use refined coconut oil instead)
  • 3 heaped tbsp smooth cashew butter
  • 2 tbsp maple syrup (to taste)
  • Pinch sea salt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
  • Crushed/roughly chopped pecans (optional)


  1. Begin by lining a small tin or squared dish with baking paper, this is so you can pull out the fudge easily later.
  2. Melt the coconut oil over a medium heat in a saucepan. Then, whisk in all the other ingredients until smooth.
  3. At this point you can test the mixture and add any more of the ingredients to taste.
  4. Pour into the lined tin and sprinkle over the crushed pecans.
  5. Place in the freezer to set for at least 1 hour. Then take out and chop into cubes! Enjoy! Store in a container in the fridge or freezer.

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