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May the fudge be with you!

Almond Butter Pumpkin “Fudge”

Holiday season is upon us and that means unexpected guests, house parties, office parties, and schedules stretched nearly to the breaking point. But it’s also a time for celebration and sweets. This fudge takes 15 minutes of active time and two hours in the freezer to make. You probably already have all of the ingredients you need for it in your pantry.

Feel free to double the recipe if bringing this to any holiday gathering. They also make cute host/ess gifts. Pumpkin makes these seasonal and almond butter makes them irresistible. It may sound like an odd combination but the sweetness of the brings it all together. Trust me on this one, it works, really, really, really well. And it’s ready in less than 15 minutes of active time. (It does have to chill in the freezer but you can get a taste of it off the spoon, no judgement.)

Prep Time: 15 Mins             Freeze Time: 120 Mins            Yield: 12 Servings


2 cups almond butter

1 cup pumpkin puree

½ cup coconut oil

¼ teaspoon Stevia Powder

2 teaspoons vanilla extract

½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg

¼ teaspoon flaky sea salt, plus more for garnish


In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, stevia powder, vanilla extract, pumpkin pie spice, and salt.

Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

Cut into squares.

Serve chilled.


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