With cooler temps come cravings for warm spices and the star of the season: pumpkin. Here, fudge gets an autumn twist and a healthy refresh with pumpkin purée, sunflower butter (nut free!) and seasonal flavors of cinnamon, cardamom and nutmeg. Made without refined sugar, this vegan take on the classic confection can even serve as a nutritious snack. This easy yet decadent treat will cause love at first bite, and second, and … you get the idea.
Vegan Pumpkin & Sunflower Butter Fudge
Prep Time 10 minutes
Freeze 2 hours
Total Time 2 hours 10 minutes
Servings 36 squares
Calories 97 kcal
Ingredients
- 1-½ cups Organic SunButter Sunflower Butter
- 1 15 oz. can organic pumpkin
- ½ cup Nutiva Refined Coconut Oil
- ¼ cup maple syrup
- 1 Tbsp. Nutiva Coconut Sugar
- 2 tsp. vanilla extract
- ¼ tsp. cinnamon
- 1/8 tsp. cardamom
- ¼ tsp. nutmeg
- Dash salt
Garnish
- ¼ tsp. sea salt flakes
Instructions
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Line baking dish with parchment paper.
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In medium saucepan over medium heat, stir together all ingredients for 3-5 minutes until mixture warms and combines.
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Pour into 10x7-in. baking dish and smooth evenly.
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Freeze 2 hours.
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Sprinkle salt flakes over fudge.
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Cut into squares. Serve chilled. Store in refrigerator.
Recipe Notes
Get the great ingredients you need at Vitacost!
Nutrition Facts
Vegan Pumpkin & Sunflower Butter Fudge
Amount Per Serving
Calories 97
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 15mg1%
Potassium 14mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 10IU0%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.