Vegan Chocolate Swirl Pumpkin Fudge
Delicious easy fudge recipe that's easily adjustable to meet your needs and preferences. Made with better-for-you ingredients and without any fancy equipment. It's also freezer friendly, so you can eat what you like and freeze the rest for later!
Ingredients
- 85g pumpkin puree
- 150g almond butter
- 65g coconut oil
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- Pinch of allspice
- Pinch of salt
For the chocolate swirl
- 25g dark chocolate
- 1 tsp coconut oil
- Optional sprinkle of chocolate chips
Instructions
- Add the pumpkin, almond butter, coconut oil, maple syrup, spices and salt to a saucepan. Cook over a medium heat until everything is melted and well combined.
- Transfer into a loaf tin lined with baking paper or moulds of choice.
- Break up the chocolate into a small heat-proof bowl and add the coconut oil. Melt in the microwave, then drizzle on top of the fudge.
- Use a sharp knife or a cocktail stick to create a swirl (don't over do it!).
- Top with an optional sprinkle of chocolate chips, then freeze for 2 hours or until set.
- Remove from the freezer and allow to sit at room temperature for 10 minutes. Slice into 8 squares and enjoy!
Notes
Store in an air-tight container in the fridge for a few days or in the freezer for up to 3 months.
Nutrition
Calories: 221kcalCarbohydrates: 12gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 5mgPotassium: 162mgFiber: 2gSugar: 7gVitamin A: 1655IUVitamin C: 0.5mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!