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 😀
Look at that. So rich. So fudgey. So chocolatey.
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.