When you’re ready for ALL the FALL flavors, but it’s also still 100 degrees outside – make this Pumpkin Spice Freezer Fudge! September definitely means fall, but here in Texas, fall weather doesn’t hit until around November (sometimes not until December), so I’m not quite ready to let go of my “no bake” treats yet! With this dessert, you can feel like you’re ready for sweater weather, without turning on your oven and sweating your face off! This is my dessert to merge summer with fall, and I think it may stick!
All you need is 4 INGREDIENTS, one bowl and a loaf pan 🙂 Really doesn’t get any easier, and I promise it doesn’t get any tastier! This recipe is gluten free, dairy free, refined sugar free and requires no oil, eggs or dairy – perfect for anyone and everyone – that is anyone who loves PUMPKIN! But let’s be real, who doesn’t love pumpkin in the fall?
So, get your freezers ready, because they are about to encounter the PERFECT FALL/Summer TREAT!
Pumpkin Freezer Fudge
Ingredients:
- 3/4 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup gluten free flour (can use coconut, almond or 1:1)
- 2-3 tsp pumpkin pie spice
- 1/4 cup cream cheese
- 3 tbsp almond milk
- 1 tsp vanilla extract
Instructions:
- In a medium bowl, combine almond butter and maple syrup.
- Fold in the flour and pumpkin pie spice. Mix until fully incorporated.
- Pour fudge batter into a loaf pan and spread into an even layer.
- Place in the freezer for AT LEAST 30 minutes.
- While the fudge freezes, make the icing by mixing all ingredients in a bowl until combined.
- Remove and drizzle with cream cheese icing.
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