Description
This vegan pumpkin pie fudge is creamy and decadent, with the perfect touch of sweetness. PLUS this recipe is SO easy to make!
Ingredients
- 2 cups smooth cashew butter
- 1/4 cup pure maple syrup
- 1/2 cup pumpkin puree
- 1/2 cup melted coconut butter
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Line a standard 9×5-inch pan with parchment paper and set aside.
- Add all of the ingredients to a food processor and run until smooth.
- Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Loosely cover with plastic wrap or another sheet of parchment paper and freeze for 15-20 minutes.
- Remove from freezer and cut into squares. Enjoy immediately, and store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month.
- Prep Time: 20 minutes
- Category: Dessert