5-Ingredient Pumpkin Pie Fudge
Looking for a speedy way to get your vegan and gluten-free pumpkin pie fix? Look no further. This naturally sweetened 5-ingredient pumpkin pie fudge comes together with simple ingredients and incredibly speedy methods.
Servings: 12 -16 pieces
Ingredients
- ½ cup coconut butter*
- ¼ cup plus 2 tablespoons canned pumpkin puree
- 3 tablespoons pure maple syrup
- 2 tablespoons creamy almond butter
- 2 teaspoons pumpkin pie spice
- Tiny pinch fine grain sea salt
Instructions
- Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together.
- Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container.
- Drop the container on your counter a few times to smooth out the surface of the fudge.
- Freeze for 1 hour to set.
- Remove the block of fudge from the container by turning it over and tapping the container until it releases.
- Slice into 12-16 pieces.
- Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.
Notes
*Coconut butter is very different than coconut oil, so be sure you're using coconut butter. Here's a helpful analogy: coconut butter is to peanut butter as coconut oil is to peanut oil.