Creamy Coconut Pumpkin Fudge (Dairy-Free)

Creamy Coconut Pumpkin Fudge (Dairy-Free)
Print

Creamy Coconut Pumpkin Fudge (Dairy-Free)

Servings: 30 one-inch squares
Preparation Time: 5 minutes

Ingredients:

Directions:

In a small saucepan, heat Coconut Cream Concentrate and pumpkin puree over low-medium heat. When the Coconut Cream Concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract, and salt. Mix well.

Pour pumpkin mixture into a well-greased loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1–2 hours. Cut fudge while cold and serve immediately.

Recipe and photo submitted by Tiffany, Junction City, OR.

Submit your recipe here!


Related Posts

Khorasan Whole Grain Chocolate Cake

Khorasan Whole Grain Chocolate Cake

This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.

Orange, Coconut Cookies

Orange, Coconut Cookies

Author’s Note – The virgin palm oil will give an orange color to the cookies due to the high amount of carotenes.



Leave a Reply

Your email address will not be published. Required fields are marked *