Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)

This post is part of our restricted diet series from Beth of Tasty Yummies.

I love coming up with fun new ways to enjoy pumpkin this time of year – 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 it. This sweet treat is simple to make, grain-free, refined-sugar-free (depending on the chocolate you use on top), and vegan. 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 adds just a hint of that amazing flavor that I love.

pumpkin fudge

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.

pumpkin fudge

More healthy recipes from the BLDG 25 Blog.

Comments

  1. Honestly Juliette, if she isn’t vegan, some good quality grass-fed butter might work, but I can’t say for sure. Coconut oil really is a magical thing, it solidifies so much easier than other oils, which means you can make delicious treats like this, easily. Sorry I can’t be of more help.

  2. Yummy! And gluten-free too. And I have everything on hand to make this fudge. Can’t wait. Thanks, Beth!

  3. Would this recipe work with Justins All-Natural Almond Butter? It has salt in the butter, which is why I’m asking..

  4. How did you know I just took out a container of pumpkin out of the freezer?
    I am trying this recipe and will be trying it with cashew butter instead of almond because my friend is off almonds for another 2 months.
    Here’s something I do with fudge: I spoon it using a small ice cream scoop into mini cupcake liners (in the mini muffin pan) so I don’t deal with cutting it later.
    Thanks for the recipe,

  5. Nevemind answered my question. You need the thickness of the coconut oil. Can’t wait to make these!

  6. As long as your putting them in the freezer to harden up, I wonder if you can make them in silicone ice cube or baking trays? Then you could make them in shapes, too, easy to pop out, and eliminate the ‘not-as-pretty edge’ pieces…? I might have to try this tomorrow!

  7. Whoa this was so good! I made a batch this morning and just served it up to my kids. My picky older son couldn’t get enough! Thank you thank you thank you!

  8. making it right now, big oily mess, can’t get it to incorporate, coconut oil sitting on top of it, when I poured in pan, the oil went first and is pooling (had to melt coconut oil to get waxy chunks out), will try cooling and stirring again….. but, its still good :)

  9. OK, I put the mixing bowl in the freezer for 20-30 min. Then stirred, its now creamy, so I put into the pan. Hooray!

  10. This recipe is wonderful! I made it today, following it exactly as written here, and it is really tasty, creamy, and sweet with out being too sweet. It is surprisingly very fudge-like! The salt is a perfect addition, combining so well with the other flavors like it does with caramel; however, I might add 1/4 teaspoon instead of 1/2 next time.

    It’s so good you don’t even need the chocolate on the outside, but it’s of course great with as well! I used Ghirardelli’s Twilight Dark. Highly recommend!

  11. So yummy! Just made this for thanksgiving dessert and licked the bowl C-L-E-A-N. It’s in the freezer now and I will melt the chocolate in a few min to drizzle over. Was tempted to add a dash more salt and nutmeg but decided to follow recipe exactly and so glad I did bc any more of any one ingredient would be overpowering. So subtle and unique. Thanks FP!!!

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