Vegan Freezer Fudge

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 122.1
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 20.5 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Vegan Freezer Fudge calories by ingredient


Introduction

Gluten, Peanut, Dairy, Sugar, Corn, Egg and Soy* free.
*Soy lecithin (liquid) This form of soy is protein free, which is usually the reason for soy intolerance. Only use this if I prepare mixture hot, to help bind the oil with other ingredients. Gluten, Peanut, Dairy, Sugar, Corn, Egg and Soy* free.
*Soy lecithin (liquid) This form of soy is protein free, which is usually the reason for soy intolerance. Only use this if I prepare mixture hot, to help bind the oil with other ingredients.
Number of Servings: 36

Ingredients

    1 cup unsweetened coconut milk
    1 cup or 7 pitted dates (Medjool)
    1 cup plain pumpkin cooked and pureed
    vanilla bean (optional)
    1 cup plain , unsweetened cocoa powder
    1 cup plain almond butter
    1 cup red palm oil (coconut oil may be used as substitute)
    2 tablespoons liquid lecithin (optional)


Directions

Puree dates with coconut milk. Simmer on low heat to evaporate some of milk, stir in pumpkin puree. if on hand, if desired, add some vanilla beans then cocoa powder. Add almond butter, mix well.

Option 1: Add palm or coconut oil.
Slowly mix in about 2 tablespoons of liquid lecithin only enough to bind oil to other ingredients,

Option 2: Let cool completely to add in palm or coco nut oil omit lecithin.

Spoon into lined (parchment paper) 8 inch baking dish. cover with foil or plastic wrap if you don't have a lid.
put into freezer till set. Cut into 36 squares. Store in freezer, (I use a wide mouthed lidded glass jar). Enjoy as cravings may dictate.

Serving Size: 36 3/4 inch pieces

Number of Servings: 36

Recipe submitted by SparkPeople user ELLIEYELLOWBANK.