Vegan Pumpkin Pie Fudge

Yield 24 pieces
  • 1 15 oz. can 100% pure pumpkin puree (about 2 cups)
  • 1 tablespoon almond butter
  • 1/2 cup melted coconut manna (a.k.a. coconut butter)
  • 5 tablespoons brown rice syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup Sucanat
  • 1 1/2 teaspoons pumpkin pie spice
  • Pinch of sea salt

1. Line a loaf pan with parchment paper. Set aside.

2. In the bowl of a food processor, add pumpkin puree, almond butter, coconut manna, brown rice syrup, vanilla extract, Sucanat, pumpkin pie spice, and salt. Puree until smooth.

3. With a rubber spatula, carefully spoon pumpkin mixture into a parchment lined loaf pan, making sure the surface is even and relatively smooth. Cover tightly with plastic wrap and place in the freezer for a minimum of 5 hours.

4. When ready to serve, remove from freezer and cut into 24 squares.

The consistency of coconut butter will vary based on the temperature at which it’s being stored—it has a soft, creamy consistency in warmer temperatures, and a harder, almost wax-like consistency in cooler temperatures. You’ll want to stir your coconut butter before using, so if necessary, soften it up by placing the jar directly in a pot of simmering water for a few minutes, or until the consistency starts to “melt” and the coconut butter is smooth and stirrable.

If the fudge is in the freezer for longer than 4-5 hours, it will become very hard, so it should hang out at room temperature for 10 minutes or so before serving.

Store in the freezer in an airtight container. It will be too soft if stored in the refrigerator or at room temperature. It will last about 3-4 weeks in the freezer if in a tightly sealed container.