This healthy plant-based Gluten-Free Vegan Pumpkin and Pecan Fudge is an easy recipe made with only 7 clean, real food ingredients. You’ll love that it’s a no-cook chocolate fudge made without refined white sugar or candy thermometers!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | No-Cook | Paleo-Friendly | No Refined Sugar | Medical Medium }
Prepare an 8 x 8 baking dish lined with parchment paper and set aside.
Prepare the fudge:
Add all ingredients for the fudge to a medium-sized mixing bowl and stir until well combined.
Add the add-ins:
Add the pecan and pumpkin seed add-ins to the fudge mixture and stir in by hand until evenly distributed.
Assembly:
Spread the mixture evenly in an 8 x 8 baking dish.
Transfer the baking dish to the freezer for approximately 60 minutes, or until the fudge is hardened.
Remove the baking dish from the freezer and set it out on the countertop for a few minutes prior to serving to make cutting easier.
Store in an air-tight BPA-free container in the freezer until ready to serve because the fudge will get soft and lose its shape if left out at room temperature.
Notes
Cashew Butter: Can be substituted with another neutral nut butter like organic almond butter or organic sunflower butter.Pumpkin Puree: Use organic 100% pumpkin puree in a BPA-free can, if possible.Coconut Oil: Make sure the coconut oil is melted/liquid before adding it to the fudge mixture. If you don't like the taste or flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor. Maple Syrup: Can be substituted with another liquid sweetener like organic date nectar or organic coconut nectar.Cacao Powder: You can use regular cocoa powder in the same amount.Pumpkin Seeds: I use raw pumpkin seeds but roasted and salted pumpkin seeds would be good too!Pecans: These can be omited or substituted with organic walnuts.Storage: Don't forget to keep these in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.