Creamy Pumpkin Fudge

This is the most creamy, dreamy fudge you've ever tried. It's like small pieces of pumpkin pie, studded with chocolate chips. And because the fudge is made with coconut oil, almond butter and maple syrup, each bite literally melts in your mouth.

Easy breezy. This recipe is so simple, it's almost embarrassing. You need 1 saucepan, 1 whisk, and 1 baking pan. Plus the chilling time in the fridge (which also makes the fudge make ahead-friendly). That's it!

Healthy too! Get this, this fudge is gluten-free, vegan, paleo-friendly, and has no added sugar. Add the healthy benefits of almonds and pumpkin, and you can feel good about every indulgent bite.

Want to use pumpkin spice seasoning? No problem, use 1 1/4 teaspoons instead of the cinnamon, nutmeg, and cloves.

Creamy Pumpkin Fudge

1/2 cup coconut oil
3/4 cup creamy almond butter
1/3 cup pure maple syrup
1/3 cup pumpkin puree
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of cloves
2 tablespoons mini semisweet chocolate chips (regular or vegan)

Line an 8-inch square baking pan with foil or parchment paper (this makes getting the chilled fudge out of the pan MUCH easier).
Melt the coconut oil in a medium saucepan over low heat.

Whisk in the almond butter, maple syrup, vanilla, cinnamon, nutmeg, and cloves. Whisk until smooth.

Remove the pan from the heat and whisk in the pumpkin. Whisk until completely blended.

Pour the mixture into the prepared pan and smooth the surface.

Top with the chocolate chips. Gently tap the pan on the counter to help the chips nestle into to the pumpkin mixture.
Refrigerate until firm, about 2 hours.
Use a sharp knife to cut the fudge into 32 pieces (to get 32 equal pieces, slice the fudge into 8 slices one direction, and then 4 slices in the other direction).
Store leftovers in the refrigerator (because coconut oil melts at or above room temperature, you need to keep this fudge chilled).

Makes 32 pieces