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Pumpkin Tahini Fudge
Gluten-free, Vegan, No-Bake fudge recipe only using a few ingredients and blender.
Course
Dessert
Keyword
dessert, gluten-free, no-bake, pumpkin, recipe, vegan
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
14
Ingredients
1.5
cups
tahini
2/3
cup
liquid sweetener
I used coconut nectar
1/2
cup
pumpkin puree
cooked
1/2
cup
coconut oil
melted
1/2
cup
cacao butter
melted
1
tbsp + 1 tsp
pumpkin spice
2
tsp
vanilla extract
1/4
tsp
high mineral salt
Instructions
Blend all ingredients except cacao butter in a high-speed blender until smooth.
Add melted cacao butter and blend again until well combined.
Line an 8 x 8 square pan with parchment paper.
Pour batter into lined square pan and set in freezer for 1/2 to 1 hour.
Remove fudge from pan and cut in desired shapes.
Notes
STORAGE: fridge for 1 week or freezer for 1 month.