Vegan Pumpkin & Sunflower Butter Fudge
Prep Time
10 mins
Freeze
2 hrs
Total Time
2 hrs 10 mins
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
-
Line baking dish with parchment paper.
-
In medium saucepan over medium heat, stir together all ingredients for 3-5 minutes until mixture warms and combines.
-
Pour into 10x7-in. baking dish and smooth evenly.
-
Freeze 2 hours.
-
Sprinkle salt flakes over fudge.
-
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.