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.
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.
More healthy recipes from the BLDG 25 Blog.