By The Toasted Pine Nut
Pumpkin Freezer Fudge
10 steps
Prep:5minCook:3h
You'll love this easy no bake Pumpkin Freezer Fudge!! It's so simple to whip up + so flavorful! A delicious gluten free, vegan, and paleo-friendly dessert!
Updated at: Thu, 21 Nov 2024 09:53:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
1
Low
Nutrition per serving
Calories92.9 kcal (5%)
Total Fat8.2 g (12%)
Carbs4.3 g (2%)
Sugars2.8 g (3%)
Protein1.2 g (2%)
Sodium41.2 mg (2%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
Whisk together the pumpkin puree, agave nectar (honey or maple syrup works!), peanut butter, coconut oil, pumpkin spice, and sea salt.
Step 2
Once smooth, pour it into a bread pan lined with parchment paper.
Step 3
Place the shelled pumpkin seeds in a pan over medium heat, stirring/shaking frequently so they don’t burn.
Step 4
After about 3-5 minutes, once they’re lightly browned, transfer to a bowl.
Step 5
Sprinkle the pumpkin seeds on top of the fudge mixture.
Step 6
Place in the freezer for three hours until hardened.
Step 7
Remove the fudge by pulling the parchment paper edges and place on a cutting board.
Step 8
Sprinkle with a few pinches of sea salt.
Step 9
Cut into 18 small squares.
Step 10
Store in the fridge until ready to eat.
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