Wednesday, November 14, 2012

Vegan Pumpkin Fudge

This recipe from Oatmeal With a Fork sounds perfect for the evening after Thanksgiving. Just when your turkey dinner wears off and you are playing board games. :0) Only 5 ingredients!

Adapted from this site
14 oz. can light coconut milk (you can obviously use full-fat here as well to add more richness)
2 T. barley malt (honey, brown rice syrup, or maple syrup would also work)
6 drops liquid stevia
1/2 t. vanilla
dash salt (remember, salt enhances sweetness, so don’t skip it!)
Pour the milk into a saucepan, and bring it to a boil. Whisk in the sweetener, salt, and stevia. Lower the heat, and simmer the mixture until it reduces by about half (about 45 minutes to an hour). Stir in the vanilla last. Allow to cool before using.
6 T. canned pumpkin puree
2 T. coconut oil, melted
2 T. coconut sugar, ground to a powder in a coffee grinder
1 t. pie spice
8 T. condensed milk (recipe above)
scant 1/2 t. salt (ok, there are 6 ingredients, but salt is a ‘freebie’, as most people already have this on hand)
Mix the pumpkin and the coconut oil first. Add the rest and combine thoroughly. Pour into a small-ish dish (I use one by Pyrex that’s 7 in. x 5 in.) and freeze until firm. This should be kept frozen to maintain shape.


  1. Its in the freezer! DH was having a bad day- I can't wait to see his face when we tell him we made fudge.
    I subbed butternut squash for the pumpkin because that's what I had already cooked and um, pureed it with my fingers because Zeke was sleeping;) should be interesting and SWEET!