Description
Heading into fall with this delicious Pumpkin Spice Chocolate Fudge dessert recipe! With simple ingredients like sunflower seed butter, date syrup, pumpkin pie spice, plant butter, cocoa powder, and vanilla, this fudge recipe is gluten-free, dairy-free, vegan, and nut-free!
Ingredients
Units
Scale
- 1 cup sunflower seed butter
- 1 stick (1/2 cup) dairy-free plant butter (make sure there is no coconut oil listed in the ingredients if trying to avoid coconut)
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons pumpkin pie spice
- 1/2 cup date syrup (may also use maple syrup, but the date syrup gives it a nice robust flavor)
- 1/2 teaspoon pure vanilla extract
- pinch salt
- sea salt for garnishing
Instructions
- Prepare a loaf pan with parchment paper and set aside.
- In a saucepan over LOW heat, melt the butter.
- Whisk in the date syrup, sunflower seed butter, and vanilla until smooth.
- Add the pumpkin pie spice, salt, and cocoa powder and whisk until dissolved and smooth.
- Immediately pour the mixture into the loaf pan and sprinkle with sea salt.
- Place it into the freezer for about 2 hours, preferably overnight.
- Keep stored in the freezer in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American