Pumpkin Freezer Fudge (Paleo, Vegan)

Fall is my all-time favorite season. Apple picking, pumpkin carving, watching the leaves change colors, brisk mornings and evenings, what’s there not to love! Well- in my opinion- the sugary, artificial “pumpkin spice” everything is a bit overkill. Pumpkin is a squash and therefore it’s not inherently the sweetest ingredient for baked goods but it is easily complimented by natural sweeteners to make some delicious, nutrient dense treats. Pumpkin pie is probably the most common- but this freezer fudge is definitely a new favorite of mine. The recipe is quick and easy and it’s sure to please a wide array of audiences. Try it for yourself and let me know what you think!

Ingredients:

  • 2 cups pumpkin puree
  • 2/3 cups coconut butter
  • 1/2 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • pinch of sea salt
  • 3/4 cup toasted walnuts, chopped

Instructions:

-Line an 8×8 pan with parchment paper.

-Add all ingredients except the walnuts into a food processor and process until smooth.


-Pour the mixture into the prepared pan, use spatula to smooth.


-Sprinkle walnuts evenly over the mixture and freeze for an hour or until firm.


-Remove from freezer and let sit out for 5 minutes before cutting into squares.


-Enjoy!

I typically cut and then individually wrap each square and place them back into the freezer to grab whenever I need a treat! These are best eaten within 2 weeks if stored in the fridge or freezer.

 

 

 

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