Vegan Pumpkin Fudge

Vegan Pumpkin Fudge

Serves: 18 Fudge Pieces

Use Organic:

  • 1 cup raw cashews
  • ½ cup cashew butter
  • ½ cup maple butter (or maple syrup)
  • ½ cup cacao
  • 3 Tablespoons Garden of Life® Coconut Oil
  • 1 Tablespoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt


  1. Place cashews, salt and pumpkin pie spice into a food processor using the "s" blade.
  2. Process ingredients until you get a flour-like consistency.
  3. Add remaining ingredients and process again until the batter sticks together in a clump in the food processor.
  4. Remove batter and press into a brownie pan and refrigerate several hours before cutting and serving.
  5. 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.

Products in this Recipe


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