I’ve been craving fudge (and wanting to squeeze in one last Halloween recipe for the season) but I wanted to make it a little less of a sugar bomb than most fudges as we are heading into holiday baking season. Baby, this is it! Creamy, rich, chocolate-y and full of pleasing autumn flavors, this easy-to-make, quick-to-prepare recipe checks all the boxes. Just let it cool in the refrigerator for a bit and your candy cravings will be satisfied.
1 cup cashew butter, room temperature ½ cup pure maple syrup ½ cup pumpkin purée (not pumpkin pie purée) ½ cup slavery-free vegan chocolate chips, melted 2 teaspoons pumpkin spice blend 1 teaspoon pure vanilla extract Dash of salt
Line an 8-X-8-inch pan with parchment paper.
In a medium bowl, combine all the ingredients, stirring vigorously with a sturdy spoon until it is smooth and combined, about two minutes. You could also do this in a food processor until smooth. It will have the texture of thick frosting.
Spoon into your prepared pan, place in the refrigerator and chill for at least one hour. Slice and serve.