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This Pumpkin Spice Fudge is an easy-to-make, no-cooking-necessary treat that melts in your mouth and tastes like fall! With just five ingredients, this homemade fudge couldn't be easier to make.

Pumpkin Spice Fudge

This Raw Vegan Pumpkin Spice Fudge is an easy-to-make, no-cooking-necessary treat that melts in your mouth and tastes like fall! With just five ingredients, this paleo and vegan homemade fudge couldn't be easier to make.

Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 18 pieces
Author Rachel

Ingredients

  • ½ cup (112g) refined coconut oil
  • ¾ cup (192g) creamy cashew butter or nut butter of choice
  • ¼ cup (61g) organic pumpkin purée
  • cup (104g) maple syrup can also use honey
  • 2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract optional
  • teaspoon salt optional

Instructions

  1. Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
  2. Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, pumpkin puree, maple syrup, pumpkin spice, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.

  3. Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
  4. Using a sharp knife, cut into squares. Store in the refrigerator.