Description
Indulge in a creamy, nutrient-dense treat that perfectly captures the flavors of autumn. This 4-ingredient pumpkin fudge combines velvety cashew butter with pure pumpkin puree and maple syrup for a decadent experience. Free from refined sugars and dairy, this recipe relies on healthy fats from cashew butter and coconut oil to achieve its smooth, classic fudge texture. It is a simple, no-boil dessert that is perfect for busy weeknights and healthy snacking.
Ingredients
2 cups creamy, unsalted cashew butter
5 tbsp dark amber maple syrup
1/2 cup 100% pure canned pumpkin puree
1/2 cup refined coconut oil
Instructions
Line an 8 x 8 inch baking dish with parchment paper or aluminum foil.
Combine the cashew butter and coconut oil in a microwave-safe bowl.
Heat in 30-second intervals until melted and smooth.
Whisk the maple syrup into the nut butter mixture until fully incorporated.
Fold in the pumpkin puree until the batter is consistent in texture.
Pour the mixture into the prepared dish and smooth the surface with a spatula.
Refrigerate for at least 1 hour until firm.
Slice into 30 even squares and serve cool.
Notes
Ensure you use unsalted cashew butter to control the flavor. Use refined coconut oil if you prefer to avoid a distinct coconut flavor. Keep the fudge refrigerated as it will soften at room temperature.
- Prep Time: 10
- Cook Time: 5
- Category: Desserts
- Method: No-bake
- Cuisine: Healthy American
Nutrition
- Serving Size: 1 piece
- Calories: 115
- Sugar: 4g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg