Vegan Fudge

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Fudge

Yield 40

ingredients

Chocolate Layer

• 1 cup dark chocolate chips
• 1/3 cup coconut oil
• ½ cup almond butter
• ½ teaspoon vanilla extract
• 2 teaspoons maple syrup

Instructions

Pumpkin Layer

1. 1 cup sunflower butter
2. ½ cup canola or other neutral oil
3. 1 tablespoon pumpkin pie spice
4. 1 teaspoon cinnamon
5. 2 tablespoons maple syrup
6. 1 teaspoon vanilla extract

Notes

1. Line a 9x4-inch loaf pan with parchment paper, having it come up the sides as well.
2. Make the chocolate layer: Combine all chocolate layer ingredients in a medium saucepan. Stir over medium-low heat until smooth. Remove the pan from the heat and pour the batter into the prepared loaf pan. Freeze for 15 minutes.
3. Meanwhile, make the pumpkin layer: In a large mixing bowl, mix the pumpkin layer ingredients until well combined. Pour over the chocolate layer.
4. Freeze the loaf for at least 1 hour. Remove from the load pan and slice into 40 squares. The squares will keep in the refrigerator for up to 2 weeks.

Nutrition Facts

Calories

130

Fat

12 g

Sat. Fat

3 g

Carbs

5 g

Fiber

1 g

Net carbs

4 g

Sugar

3 g

Protein

2 g

Sodium

1 mg

Cholesterol

0 mg