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pumpkin fudge, dairy free, paleo, no bake

Healthy Pumpkin Fudge

  • Author: Katja from Savory Lotus
  • Yield: 12 mini cups 1x

Scale

Ingredients

  • 1/2 cup pumpkin puree (I use this one)
  • 2 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ground ginger
  • pinch of clove
  • pinch of nutmeg
  • 1/8 tsp unrefined salt
  • 3/4 cup coconut butter, melted (like this)
  • FOR THE VANILLA GLAZE:
  • 1/3 cup coconut butter, melted
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup or honey
  • hot water for thinning

Instructions

  1. Combine pumpkin puree, maple syrup/honey, vanilla, cinnamon, ginger, clove, nutmeg, and salt in the bowl of food processor. Drizzle in melted coconut butter. Process until creamy smooth.
  2. Press mixture into silicone mini muffin molds or a regular mini muffin tray lined with mini muffin liners using your fingers to press down flat. (I try to work as quickly as I can because the coconut butter likes to harden up pretty fast.)
  3. Whisk together vanilla glaze ingredients (melted coconut butter, vanilla, and sweetener) in a small bowl. Add hot water one tablespoon at a time until you have a glossy, liquidy, smooth consistency. Spoon a small amount over each pumpkin mini fudge.
  4. Place in fridge for 20 minutes to harden. Eat and Enjoy! Store leftovers (if there actually are any) in airtight container in fridge.