Pumpkin season is coming to an end, but we wanted to share one more recipe with you before it goes! Right before Thanksgiving, you might be dreaming about pumpkin pie. Well, do you know what’s better than pumpkin pie? Pumpkin fudge! Our version is vegan, rich and decadent, and takes less than 30 minutes to prepare.
You’ll notice that this recipe calls for both coconut oil and coconut butter. You might be thinking, “What’s the difference?” Coconut oil is the result of cold-pressing oil from the flesh of the coconut. Coconut butter (like other nut butters) is the pureed flesh of the coconut, including the oil. Both are used together in this recipe to give this fudge its signature creaminess.
Even though we L-O-V-E everything pumpkin, it is a food we keep off our plates during the cleanse. So that’s what makes this sweet fudge the perfect 80:20 treat! To get more delicious recipes like this one, check out our 80:20 Lifestyle Program! This is how we maintain our vibrant results from cleansing while still enjoying our indulgences. Learn more about our 80:20 program here.
With love and pumpkin fudge,
Yield: 20 pieces (one inch size)
- 1/2 cup pumpkin (pumpkin from a can is fine!)
- ⅓ cup almond butter
- 3 TB. lucuma powder
- 3 TB. maple syrup
- ½ teaspoon cinnamon
- ⅓ cup melted coconut butter
- 3 TB. melted coconut oil
- Sea salt to taste
- Cacao Nibs (optional)
- Finely chopped pecans (optional)
Mix pumpkin, almond butter, lucuma powder, maple syrup, cinnamon, and salt in a bowl. Melt coconut butter and coconut oil together over low heat or using a double boiler. Pour coconut mixture into the pumpkin mixture, combine well. Line a loaf pan with plastic wrap and press the mixture into the plastic lined container. Top with cacao nibs for an extra chocolatey crunch or chopped pecans for a nutty flavor. Chill for 3-4 hours. Cut into small pieces and enjoy! Store in freezer.