Vegan Pumpkin Fudge

Vegan Pumpkin Fudge
Looking for a quick and easy dessert to bring along for the holidays? Then this recipe is for all. Just mix it all up on 1 bowl and refrigerate!
½ c. coconut oil, melted 
¾ c. Broma pumpkin spice 
¼ c. canned pumpkin 
2 Tbsp. maple syrup 
1 tsp. vanilla 
pinch of salt
pumpkin pie spice for sprinkling 
Line a small baking pan with parchment paper – we used a loaf pan. Whisk all ingredients together, except the pumpkin pie spice, until completely smooth. Pour the mixture into the prepared pan. Refrigerate until firm, or your desired consistency, about 2 hours. Cut into bite-size pieces. Store extras in the fridge. 

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