Vegan Pumpkin & Sunflower Butter Fudge
Servings: 36 squares
Prep Time: 10 minutes
Freeze Time: 2 hours
Total Time: 1 hour, 15 minutes
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 a baking dish (10x7 inches) with parchment paper.
- In a medium saucepan over medium heat, stir together all ingredients for 3-5 minutes until the mixture is warmed and well combined.
- Pour the mixture into the prepared baking dish and smooth evenly.
- Freeze for 2 hours.
- Sprinkle sea salt flakes over the fudge.
- Cut into 36 squares. Serve chilled and store leftovers in the refrigerator.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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