Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)

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Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)

Phew this has been a busy couple of weeks here on Tasty Yummies. I hope you guys have enjoying all of the new stuff and I am not overwhelming you with pumpkin already. I have obviously been inspired by the start of the new season!

I love coming up with fun new ways to enjoy pumpkin this time of year. Who wants to get stuck in a pumpkin rut? Not me! There are plenty of muffins, cookies, smoothies, lattes, etc – so a simple no-cook pumpkin almond butter fudge recipe seemed like a fun new way to enjoy pumpkin.

Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)

This sweet treat is super simple to make, grain-free, refined sugar-free (depending on the chocolate you use on top), vegan, etc. If you can’t have nuts, consider trying sunflower seed butter in place of the almond butter.

These little bites are like an autumn party in your mouth! The spices are subtle and so complimentary with the pumpkin and the dark chocolate drizzle on top is not only pretty, but add just a hint of that amazing flavor that I love. Of course, if you are known to eat almond butter right out of the jar, this fudge is for you. It has all of that great nutty, creamy flavor that you dig with almond butter.

Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)

This recipe was originally shared on the Free People Blog BLDG 25 as part of my of my ongoing restricted diet series

 

[print_this]Vegan Pumpkin Spice Almond Butter Fudge (gluten-free)

Makes approximately at least 24 1-inch squares (with some additional leftover not-as-pretty edge pieces perfect for picking on)

  • 1 cup raw unsalted almond butter
  • 1/4 cup coconut oil (softened but not melted)
  • 1/3 cup pumpkin puree (fresh or canned)
  • 2 tablespoons maple syrup (or honey)
  • 1/4 teaspoon ground cinnamon
  • dash of ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 3 ounces dark chocolate

Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.

Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.

Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.

Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.

Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.

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9 Responses

  1. Brandy says:

    WOW, these look amazing! I, myself am on the candida diet – talk about restrictive! So excited for your series with the Free People Blog.

  2. kiosc says:

    wow, I have to try this recipe

  3. Looks easy and delicious! Yum!

  4. This looks YUMMY! I have to make this for my pumpkin loving grandson. Jimmy this one is definitely for you!

  5. Wow. This fudge looks and sounds amazing.

  6. It would be fun to make them on lollipop sticks, wrap the tops in clear cellophane and give them out as Halloween treats. Thanks for sharing the recipe!

  7. […] don’t think I ever need to buy almod butter again. I was making Tasty Yummies Pumpkin Fudge and only had about half a cup. See photo. If you are not following Tasty Yummies blog, you should! […]

  8. […] Vegan Pumpkin Spice Almond Butter Fudge from Tasty Yummies […]

  9. Kristin says:

    Spreading some Friday love! Love this!
    Pinned!
    Thank you for sharing,
    K-

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