Vegan Pumpkin Fudge
- Oct 20, 2022
- by Gwen Eager
Should you use this Vegan Pumpkin Fudge recipe for all your holiday parties or for gift-giving? Why, yes, we believe you should! Chef Gwen whips up some delicious vegan fudge and we bet it'll be a big hit.
Serves: 18
Ingredients
Use Organic if possible
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1 cup raw cashews
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½ cup cashew butter
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½ cup maple butter (or maple syrup)
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½ cup cacao
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3 Tbsp Garden of Life Coconut Oil
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1 Tbsp pumpkin pie spice
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½ tsp vanilla extract
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¼ tsp sea salt
Preparation
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Place cashews, salt and pumpkin pie spice into a food processor using the "s" blade.
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Process ingredients until you get a flour-like consistency.
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Add remaining ingredients and process again until the batter sticks together in a clump in the food processor.
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Remove batter and press into a brownie pan and refrigerate several hours before cutting and serving.
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Store fudge in refrigerator for up to two weeks or in the freezer for up to two months.
Note: Maple butter is basically whipped maple syrup that is thick in consistency. If you can’t find it, you can use maple syrup or even raw honey.
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