Pumpkin-spice season is officially underway. Most of the pumpkin-spice flavored goodies offered this time of year are loaded with sugar. This no-bake simple recipe has just four ingredients, and not one of them is sugar. Total prep time is about 5 minutes and time in refrigerator is only 30 minutes, so you can easily whip up this fudge before the kids come home from school or to surprise your honey after a long day at work.
The recipe calls for pumpkin pie puree, NOT pumpkin pie filling. Be sure to read the food label carefully. Also, double-check to make sure there isn’t any added sugar. If you want to make this treat look extra pretty, you can always add some dairy-free whipped topping to dress up each bar.
Ingredients
- 2 cups smooth, drippy cashew butter (You can substitute any nut butter or a nut-free alternative, like sunflower seed butter)
- ½ cup coconut oil
- 1/4 cup + 1 T pure maple syrup
- Pumpkin spice (optional)
Directions
- Line an 8 inch x 8 inch baking dish with aluminum foil or baking paper and set aside.
- In a microwave-safe bowl or on the stovetop, melt cashew butter with coconut oil. Add pure maple syrup, then stir through pumpkin puree until fully combined. Top with optional pumpkin spice.
- Pour mixture into lined baking dish and refrigerate until firm.
Recipe by: The Big Man’s World
At My Gut Health Today, we understand how challenging it can be to live with a food intolerance, a food allergy, or a food sensitivity. One of the biggest challenges is finding tasty recipes and/or substitutions that won’t make us or our loved ones sick. Our My Gut Health Today recipe series features safe recipes for a variety of food intolerances and food allergies. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuances of your situation. We are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.
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