My Vegan Pumpkin Fudge
This Pumpkin Freezer 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.
Ingredients
- 1/2 Tin Pumpkin Puree
- 1/2 Cup Coconut Oil use refined to avoid the taste of coconut
- 3 tbsp Smooth Cashew Butter
- 2 tbsp Maple Syrup
- 1 Pinch Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1 Pinch Ground Nutmeg
- 1 Pinch Ground Cloves
- Roughly Chopped Pecans (optional)
Instructions
- Begin by lining a small tin or squared dish with baking paper (this is so you can pull out the fudge easily later)
- Melt the coconut oil over a medium heat in a saucepan
- Whisk in all the other ingredients until smooth
- At this point you can test the mixture and add any more of the ingredients to taste
- Pour into the lined tin and sprinkle over the crushed pecans
- Place in the freezer to set for at least 1 hour
- Then take out and chop into cubes
Notes
Store in a container in the fridge or freezer