What’s more delicious and easier to make than freezer fudge?! Nothing, amiright?! lol! This fall snack is packed with ingredients that you won’t feel bad about. Most fudge is full of milk, sugar and butter but this one has seven whole food based ingredients and hardly takes any effort. I’m going to make my nieces and nephews make this for us from now on, that’s really how simple it is to make! This recipe is paleo and plant based so everyone can enjoy a bite!
The first thing you want to do is gather some high quality ingredients so you’re ready to rock-n-roll! I love shopping at Vitacost because they have tons of Paleo and whole food options to keep my pantry stocked! If you click the link it will show you all the products I snagged from Vitacost to whip up this recipe, makes it easy peasy!
Once you have everything ready to go, you’ll want to pop the pumpkin fudge ingredients into a pan to heat them up so they combine really nicely! Then pour that into your parchment lined pan and smooth it out. Wash out that same pan and use it to melt down your chocolate swirl ingredients. Plop small melted chocolate mounds around your pumpkin fudge and use a butter knife to swirl it together and make it all Gawgeous!! place that into the freezer for a few hours and you’re on your way to heaven! How perfect would this be to make for Halloween??
Ingredients
- Ingredients
- 1/4 cup canned pumpkin
- 1 Tbsp. pumpkin spice
- 1/2 cup coconut oil
- 1/2 cup nut butter of choice (I used Simple Truth cashew butter)
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1/2 cup semi-Sweet Chocolate Chips ( I used Enjoy Life)
- 1 Tbsp. coconut Oil
Instructions
- Line small baking dish or loaf pan with parchment paper and set aside.
- In medium sauce pan, heat all pumpkin fudge ingredients on low until melted. Stir constantly until combined.
- Pour pumpkin mixture into lined dish or pan. Use spatula to spread evenly.
- Using same sauce pan from earlier, add chocolate chips and 1 tbsp. coconut oil. Melt on low while constantly stirring so it doesn’t burn; about 2-3 minutes.
- Dollop melted chocolate sauce randomly on top of pumpkin mixture and use butter knife to swirl together.
- Cover pan and transfer to freezer for 2-3 hours until set or overnight.
- To serve, remove from freezer and thaw for a few minutes. To remove fudge, pull out parchment paper and cut fudge into bite-size squares. Store leftovers in freezer.
Notes
Add a few pinches of salt if your nut butter is salt free
Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.
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