Magic Vegan Pumpkin Fudge Recipe

By Ellie

12 Person

70 Minutes

0 Calories

A no-cook pumpkin pie fudge that's the perfect fall treat! This dish can be used not only as a pumpkin recipe but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

1/2 cup chopped, roasted pecans
1/2 cup coconut butter
2 tbsp. creamy almond butter
3 tsp. pumpkin pie spice
1/4 tsp. salt
1 tsp. vanilla extract
3 tbsp. pure maple syrup
1/3 cup + 1 tablespoon pink beans from a can
1/2 cup pure pumpkin puree

Method

01

Add pumpkin, beans, maple syrup, vanilla extract, salt, pumpkin pie spice, and almond butter to a food processor or high-powered blender. Puree for 20 seconds, then stop and scrape downsides. Puree for another 40 seconds, then scrape downsides.
02

Add coconut butter, and puree for 30 seconds to bring everything together until completely smooth. Scrape into an 8" x 4" x 2 1/2 inch loaf pan (a little smaller or bigger will work too, it will just affect the thickness of your fudge) and smooth top with a spoon. Sprinkle pecans on top, then lightly press down on them so they attach to fudge.
03

Freeze for 1 hour, then cut into small squares and serve. You can store leftovers in a covered container in the freezer or refrigerator, for 2 weeks. Storing in the refrigerator will result in a little softer fudge.

Related Tags

Magic Vegan Pumpkin Fudge Recipe

3.8

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

1/2 cup chopped, roasted pecans

1/2 cup coconut butter

2 tbsp. creamy almond butter

3 tsp. pumpkin pie spice

1/4 tsp. salt

1 tsp. vanilla extract

3 tbsp. pure maple syrup

1/3 cup + 1 tablespoon pink beans from a can

1/2 cup pure pumpkin puree

03 Method

Step 1

Add pumpkin, beans, maple syrup, vanilla extract, salt, pumpkin pie spice, and almond butter to a food processor or high-powered blender. Puree for 20 seconds, then stop and scrape downsides. Puree for another 40 seconds, then scrape downsides.

Step 2

Add coconut butter, and puree for 30 seconds to bring everything together until completely smooth. Scrape into an 8" x 4" x 2 1/2 inch loaf pan (a little smaller or bigger will work too, it will just affect the thickness of your fudge) and smooth top with a spoon. Sprinkle pecans on top, then lightly press down on them so they attach to fudge.

Step 3

Freeze for 1 hour, then cut into small squares and serve. You can store leftovers in a covered container in the freezer or refrigerator, for 2 weeks. Storing in the refrigerator will result in a little softer fudge.

04 Author