Pumpkin Fudge {Dairy Free}

I love Autumn. I love cool weather and rainy days. I love the warm nourishing foods we get to enjoy this time of the year. I love to create fun treats that I can give to my family. I use wholesome ingredients in my desserts like coconut oil, coconut butter, grass fed butter and natural sweeteners like raw honey and pure maple syrup. I don’t feel any guilt eating these goodies! My kids enjoy them too!

I started making this pumpkin fudge years ago. I based the recipe off of my dairy free chocolate fudge recipe. If you love pumpkin and fudge, you’ll love this recipe! You can serve this fudge cut into squares or you can roll the fudge into truffles and sprinkle with cinnamon.

How to make pumpkin fudge

Start by gathering your ingredients. You’ll need:

• 2 cup coconut butter
• 1 1/2 cup organic pumpkin puree
• 2/3 cup pure maple syrup or raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• extra cinnamon for dusting (optional)

Once you have them, the recipe for this delicious pumpkin fudge is simple and straightforward:

1. Warm coconut butter in a medium size saucepan over low heat until melted.
2. Turn off heat and add the remaining ingredients.
3. Mix until all ingredients are combined.
4. Pour into an 8×8 inch square pan.
5. Refrigerate fudge for 2-3 hours or until it has set.
6. Cut into squares and serve.
7. You can also roll the fudge squares into balls and dust with extra cinnamon (makes for a prettier presentation).

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