Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)

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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.

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Comments

Juliette Laura -October 3, 2013, 8:51AM

OH my goodness, these look seriously delicious. I am going to make them, but do you know of any subs for coconut oil? I have a friend who is allergic but looooves pumpkin and loves fudge!

xo, Juliette Laura
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meg -October 3, 2013, 9:04AM

I am not vegan, but I would TOTALLY eat these!

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Liz -October 3, 2013, 9:55AM

I am so making this on Saturday! You have got to be kidding me with these awesome and healthy recipes. Plus, I already have everything on hand.

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http://smellthetoffee.com

Carolina -October 3, 2013, 1:00PM

I am so excited to try this. Do you ever post gluten free recipes?

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Beth @ Tasty Yummies -October 3, 2013, 1:05PM

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.

Beth @ Tasty Yummies -October 3, 2013, 1:05PM

Liz, I hope you love this as much as I do. Thanks!

Beth @ Tasty Yummies -October 3, 2013, 1:06PM

Carolina, this recipe is part of a whole series of gluten-free recipes I have created here on the Free People blog. Additionally my website http://www.tasty-yummies.com is also filled with them. 100% gluten-free.

Linda -October 3, 2013, 1:31PM

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

BEVERLY MILLEY -October 3, 2013, 2:47PM

DO YOU HAVE THE BREAKDOWN OF THE CALORIES FOR WW POINTS.

Sarah -October 3, 2013, 3:19PM

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

Sherri -October 3, 2013, 3:20PM

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,

Maria @ Little Miss Cornucopia -October 3, 2013, 7:26PM

i love everything about this recipe – the clean ingredients and the method too. simple is what i like. thanks for sharing!

Emelyn -October 3, 2013, 10:20PM

Definitely already made this… and ate it! Delicious :)

Alexa Sonken {Invitations for Creatives} -October 4, 2013, 12:26AM
Megan Mac -October 4, 2013, 8:28AM

Hi! Can you use Hemp Oil instead of Coconut Oil? Or will it throw the taste off?

Megan Mac -October 4, 2013, 8:33AM

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

Jill K. -October 4, 2013, 11:27AM

These look beautiful! I prefer warm desserts in the Fall. Is there a way to serve it warm?

Shelley -October 4, 2013, 6:29PM

Yummy! My dad thinks he is the master when it comes to making fudge, but I think I will give this a try! Might give him a run for his money.
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Joyce -October 6, 2013, 1:40PM

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!

Annie Leviton -October 7, 2013, 7:05PM

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!

Susan -October 7, 2013, 9:37PM

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 :)

Susan -October 7, 2013, 10:11PM

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!

Catherine -October 12, 2013, 6:06PM

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!

sabrina -November 28, 2013, 2:03AM

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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