vegan paleo pumpkin fudge

I still remember the first time I tried cashew butter. I was living in New York City at the time, about a hundred years ago. Kidding, more like 14. Damn it, that's still a long time ago. Anyway, cashew butter...oh my god. Seriously one of the best things I've ever tasted. 

Now if you haven't read my bio; I'm Romanian. While growing up in Europe, like every other child, I had a thing for American TV shows. And one thing that fascinated me, was the mention of peanut butter. I distinctly recall Theo Huxtable making a pb&j sandwich and having no idea what the brownish stuff was. It blew my mind. What was that??? Why is it called butter? Does it taste like butter? It was a mystery food. Then I arrived to the US and was finally introduced to the elusive spread. 

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But then came the memorable day of trying cashew butter. The clouds parted, a single ray of sunshine shone down and glistened off the metal spoon. And for a mere moment everything stopped. Thump, thump, thump...cashew butterrrrrr. 

Okay I'm going overboard here. But, yeah, I really like cashew butter. 

So naturally what do you use to create a paleo caramel-y fudge that's not caramel or fudge? Cashew butter! Indeed. This recipe is easy to make but awfully addicting. And while we're in the fall season, I decided to play around with some fall flavor and add a little pumpkin spice to it for a little something special. 

  • Prep time: 5 minutes
  • freezing time: minimum 1 hour
  • Serves 6-8

Ingredients

  • 1 cup runny cashew butter (runny peanut butter works too if you're not strict paleo)
  • 3 tbsp maple syrup
  • 1/2 tsp pumpkin spice
  • 2 tbsp coconut oil
  • 1 tbsp collagen
  • optional: 2 tbsp chocolate chips 

Equipment

  • parchment paper
  • food processor
  • loaf pan (but you can use any sort of container you have on hand that's not too big

Directions: 

Combine all ingredients except for chocolate chips in food processor. Process until everything is evenly combined. Optional, fold in the chocolate chips

Lay out a sheet of parchment paper in the pan and add the mixture. Freeze for at least 1 hour, then cut into small chunks. You can store them in a freezer safe container. 

*They're best when they can sit at room temperature for a minute or two*

 vegan paleo pumpkin fudge

vegan paleo pumpkin fudge

print recipe
vegan paleo pumpkin fudge
a quick 5 ingredient fudge that takes 5 minutes to prepare and an hour to chill
Ingredients
  • 1 cup runny cashew butter
  • 3 tbsp maple syrup
  • 1 tbsp collagen
  • 2 tbsp coconut oil
  • 1/2 tsp pumpkin spice
  • 2 tbsp chocolate chips - optional
Instructions
1. Combine all ingredients except for chocolate chips in food processor. Process until everything is evenly combined. Optional, fold in the chocolate chips.2. Lay out a sheet of parchment paper in the pan and add the mixture. Freeze for at least 1 hour, then cut into small chunks. You can store them in a freezer safe container.*They're best when they can sit at room temperature for a minute or two*
Details
Prep time: Cook time: Total time: Yield: 8-12