Vegan Pumpkin Freezer Fudge

With just 8 ingredients, this Pumpkin Freezer Fudge is a delicious & easy to make treat that is vegan, refined sugar-free, & gluten-free!

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Course: Dessert, Gluten- Free, Refined-Sugar Free Desserts, Vegan Desserts

Cuisine: American

Prep Time: 10

Freezing time:: 3

Total Time: 3 10

Servings: squares

▢ ½ cup cashew butter unsalted
▢ ½ cup pumpkin puree
▢ ⅓ cup maple syrup
▢ ¼ cup melted coconut oil
▢ 2 teaspoons vanilla bean paste or vanilla extract
▢ 2 teaspoons pumpkin pie spice
▢ ¼ teaspoon salt
▢ ⅓ cup chocolate chips choose ones made with coconut sugar to keep it refined sugar-free!

Line a loaf pan with parchment paper and set it aside.
Then, add the cashew butter, pumpkin puree, maple syrup, melted coconut oil, vanilla, pumpkin spice, and salt to a large mixing bowl. Mix until a thick and smooth batter forms.
Pour the fudge batter into the lined loaf pan and use a spatula to spread the fudge evenly in the pan. Then, sprinkle the chocolate chips on top.
Add the pan to the freezer for at least 2-3 hours to set, but ideally let it set overnight.
Once the fudge has frozen through, remove it from the freezer and cut it into 8 evenly sized squares.
Enjoy immediately and store any remaining fudge slices in a freezer-safe container or bag so they do not melt.

Please see the blog post for recipe tips & substitution ideas.
The fudge will melt VERY fast when it's out of the freezer, so make sure to enjoy it right away.
Fudge can be kept in the freezer for up to 1 month. I recommend storing it in a freezer-safe bag and love using my Stasher Bags. However, you can also store it in a closed container between sheets of parchment paper so the pumpkin fudge slices do not stick to each other.

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!