Magic Vegan Pumpkin Fudge Recipe PT70M https://img1.recipesrun.com/201907/2019/1021/1a/4/103312/300x200x50.jpg 12 servings 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

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.

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Magic Vegan Pumpkin Fudge Recipe

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.
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
Ellie Ellie
1078 Recipes
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