Vegan Pumpkin Fudge

We made Pumpkin Fudge...and it’s vegan too! There’s no shortage of high sugar treats this time of year, so making a few healthier options seemed like the right thing to do! Don’t expect these to be the tooth-rotting Fudge Nana makes (we have some of that planned for the holidays), but these are really yummy...if you like the taste of cashews and coconut!

Instructions

1. We recommend you make your own pumpkin puree, but use the canned stuff if you’re short on time.
2. Line an 8x8 baking pan with parchment paper.
3. Make sure you use our Homemade Pumpkin Puree. We also made the cashew butter but that’s optional. If you do decide to make it, watch our Homemade Peanut Butter video but add about 1 Tbsp of coconut oil to the nuts.
4. Place all the remaining ingredients, other than pecans into a food processor and pulse for a few seconds.
5. Transfer the mixture to the pan and top with pecans.
6. Place the pan into the freezer and let set overnight or for at least 4 hours.
7. If set overnight, remove from the freezer and let come to temperature for 10 minutes. With a sharp knife, slice fudge into 16 pieces, serve and enjoy!

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