Vegan Pumpkin Fudge

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First off I’d like to apologize for not posting any new recipes recently. So Merry (late!) Christmas and Happy (late!) New Year’s! So starting off the new year, I have a bunch of rich decadent recipes heading your way šŸ˜€

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Today I am sharing with you Vegan. Pumpkin. Fudge. And it’s insanely rich and delicious you won’t even know it’s healthy!
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Made with bananas and pumpkin butter, this is chock full of the healthy stuff.
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Look at that. So rich. So fudgey. So chocolatey.

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Vegan Pumpkin Fudge Recipe

  • 1 ripe banana
  • 1/2 cup pumpkin caramel butter, store-bought or the recipe I used here*
  • 1/4 cup cocoa powder
  • pinch salt, optional
  • 1/4 tsp vanilla extract, optional
  • 1 tbsp coconut oil, melted, optional**

Mash the banana very well with a fork. You can alternatively blend all the ingredients up in a blender or food processor. Then mix in the pumpkin butter. Lastly mix in the cocoa powder. Pour into a container and leave in the fridge overnight or freeze for a few hours. I like to use a plastic container because it’s easy to pop out.

*I didn’t exactly follow the recipe exactly. I first mixed 1 cup of pumpkin puree with 2 cups water in a small pot, and let that simmer for about 30 minutes, then whisked in the spices. Then I added in a tin of coconut cream and whisked it very well. Then transferred the mixture to a skillet and let that simmer for about an hour on low, stirring every ten minutes to prevent burning.

**I didn’t add this but the coconut oil will help firm the fudge a little because mine got pretty mushed when it thawed.

You can melt this a little to make a nice sauce for ice cream (recipe coming next time!) or even let it thaw more, without melting it, and using it as a spread or dip for fruits.

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5 thoughts on “Vegan Pumpkin Fudge

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