Fit Foodie Finds · by Lee Funke★ 4.5 (4)
Pumpkin Almond Butter Freezer Fudge
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 6%
CARBS 8G21% OF CAL
2G FIBER1G OTHER5G TOTAL SUGAR
FAT 13G78% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake pumpkin fudge made with almond butter, coconut oil, and pumpkin spice, topped with chocolate chips. This is a seasonal vegan dessert that's dense and rich.
dessertamericanbaked good🥧 baking dishdairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2/3 cup all-natural almond butter (drippy)
- 1/4 cup + 2 tablespoons melted coconut oil
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons mini chocolate chips (optional, for topping)
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 6%
CARBS 8G21% OF CAL
2G FIBER1G OTHER5G TOTAL SUGAR
FAT 13G78% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 35mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 60mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 35MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.