White sugar-free vegan pumpkin fudge recipe. Enough said.
Fudge is so dense, sweet, and creamy, you don’t need to overindulge to get your fix. Even so, each bite can pack quite the punch in terms of fat and calories. If you want the best of both worlds – a decadent and healthy treat – try your hand at this white sugar-free vegan homemade pumpkin fudge recipe. It is infused with a serious dose of seasonal flavors and will quickly become an autumn staple in your kitchen.
The only substitution I have tried with this fudge recipe is for the coconut sugar component. Instead of coconut sugar I have used coconut nectar and agave. The coconut sugar provides a welcome caramel taste, but I find that the coconut nectar and agave also do the job just right!
Vegan Sugar-Free Pumpkin Fudge Recipe
Makes 16 pieces
- 1 cup pureed pumpkin, canned or homemade
- ¼ cup coconut sugar
- 2 teaspoons vanilla extract
- 2 tablespoons vanilla or unflavored protein powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- pinch of sea salt
- ½ cup coconut butter, melted
- 2 tablespoons coconut oil, melted
Line a storage container with plastic wrap and set aside.
In a bowl, whisk together the pumpkin puree, coconut sugar, vanilla extract, protein powder, cinnamon, ginger, and sea salt until all is evenly combined and smooth.
In a medium saucepan over medium heat, melt the coconut butter and coconut oil. Mix until smooth. Stir in the pumpkin mixture and stir until well combined.
Transfer the fudge to the storage container lined with plastic wrap. Use a spatula to spread the mixture into the container. Cover with more plastic wrap and set the container in the fridge to harden. This will take a few hours.
Once hardened and prior to serving, flip the container and let the fudge pop out. Peel off the plastic wrap and cut the fudge block into 16 separate pieces.
Serve each piece with vegan ice cream on the side for extra decadence!
image: stuff and nomsense