This vegan and paleo pumpkin fudge is incredibly easy to make and requires just 5 ingredients – cashew butter, maple syrup, pumpkin spice, coconut oil and chocolate chips and about 2 minutes of your time for the actual prep. It’s indulgent, luscious and perfect for satisfying your pumpkin craving.
I still remember the first time I tried cashew butter. I was living in New York City at the time, about a hundred years ago. Kidding, more like 14. Damn it, that’s still a long time ago. Anyway, cashew butter…oh my god. Seriously one of the best things I’ve ever tasted.
Now if you haven’t read my bio; I’m Romanian. While growing up in Europe, like every other child, I had a thing for American TV shows. And one thing that fascinated me, was the mention of peanut butter. I distinctly recall Theo Huxtable making a pb&j sandwich and having no idea what the brownish stuff was. It blew my mind. What was that??? Why is it called butter? Does it taste like butter? It was a mystery food. Then I arrived to the US and was finally introduced to the elusive spread.
But then came the memorable day of trying cashew butter. The clouds parted, a single ray of sunshine shone down and glistened off the metal spoon. And for a mere moment everything stopped. Thump, thump, thump…cashew butterrrrrr.
Okay I’m going overboard here. But, yeah, I really like cashew butter.
So naturally what do you use to create a paleo caramel-y fudge that’s not caramel or fudge? Cashew butter! Indeed. This recipe is easy to make but awfully addicting. And while we’re in the fall season, I decided to play around with some fall flavor and add a little pumpkin spice to it for a little something special.
Tips for making paleo pumpkin fudge
When a recipe requires just 5 ingredients, there are a few things to keep in mind when making this quick and easy vegan, paleo pumpkin fudge.
Use runny cashew butter for pumpkin fudge
The most important ingredient in this recipe is the cashew butter. You want to have the creamiest and runniest cashew butter you find. Some butters have stabilizers and are already pre-stirred so make sure you look for a cashew butter that needs to be stirred. I like this brand.
Do you have to use chocolate chips?
Absolutely not! The fudge will be perfectly delicious without the chocolate chips. I like the addition of chocolate but if you want to keep the fudge very smooth, leave out the chocolate chips.
Best way to store pumpkin fudge
Freezer all the way. Once the fudge is set and frozen, remove it from the parchment paper and cut into little squares. It’s up to you how big or small you want them. Then store them in a freezer safe container. They will hold up for some time but I don’t think they will make it that long.
If you don’t have pumpkin pie spice mix
Here is a quick recipe you can make at home!
vegan paleo pumpkin fudge
prep time: 5 minutes
freezing time: minimum 1 hour
1 cup runny cashew butter (runny peanut butter works too if you’re not strict paleo)
3 tbsp maple syrup
1/2 tsp pumpkin spice
2 tbsp melted coconut oil
2 tbsp chocolate chips
optional: 1 tbsp collagen peptides
parchment or wax paper paper
loaf pan (but you can use any sort of container you have on hand that’s not too big
Combine all ingredients except for chocolate chips in medium bowl. Mix well until everything is evenly combined. Fold in the chocolate chips
Lay out a sheet of parchment paper in the pan and add the mixture. Freeze for at least 1 hour, then cut into small chunks. You can store them in a freezer safe container.
*They’re best when they can sit at room temperature for a minute or two*
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