I was saving this Vegan White Chocolate Pumpkin Marshmallow Fudge for next month but I last Wednesday was National White Chocolate Day and I ended up sharing on Instagram. If I’ve learned anything this year it’s you never know what the future holds so there is no better time than the present. Add that to apple recipe testing and photographing not going as planned this last week.
Don’t worry I haven’t fallen head over heels back in love with pumpkin. This is more white chocolate and you can easily adapt it to another combo with white chocolate if pumpkin isn’t your thing.
For my paleo friends (vegan, gluten free, and dairy free friends too!), this is for you! Well minus the marshmallows so paleo’ish if adding the marshmallows.
The past two years my stomach has not handled high amounts of fat well but I had to make this for A. I also had a lot of cacao butter that I needed to use up. I had no idea that the rest of the family would like it as much as they do. I’ve made dark chocolate fudge in the past but usually stashed it in the freezer for myself.
All you need is 15 minutes and 4 ingredients to whip up, or should I say blend up, this fudge. Cacao butter, raw cashews, pure maple syrup, and pumpkin marshmallows.
Dandies Pumpkin Marshmallows are the only ingredient I have a hard time keeping stocked. They only come out in the fall and the family devours them. G is no exception, if there is one cupboard he tries to sneak into it’s the one where I keep the marshmallows. So now I have to try to hide them from all 3 kids.
Speaking of kids, hopefully they’ll let me get in the kitchen this week and finish up the few apple recipes I’ve been wanting to share with you. I also hope to get the grain bowl my family has been loving lately posted that I had hoped to share a few weeks ago.
Anyone else find things are so much crazier, and harder to get stuff done, right now with everyone home?
Looking for more recipe inspiration, check out more Meatless Monday recipes and we look forward to fellow bloggers joining Deborah and I for our weekly link up.
| Prep Time | 15 minutes |
| Passive Time | 4 hours |
| Servings |
servings
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- 1 c raw whole cashews
- 1 c cacao butter (Navitas Organics)
- 3/4 c pure maple syrup
- 1/2 c Mini Pumpkin Marshmallows (Dandies)
Ingredients
|
|
- Line a standard loaf pan with parchment paper and set aside.
- Blend cashews in a Vitamix, or high powder blender, while warming the cacao butter.
- Carefully pour in melted cacao butter and blend until smooth.
- Add pure maple syrup and blend until incorporated.
- Stir in marshmallows, or pour into prepared pan and layer with marshmallows.
- Freeze for 4 hours or until firm before cutting.
- Store in an airtight container in the freezer.
- Enjoy straight from the freezer or slightly thawed as it will get soft at room temp.
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Deborah Brooks
I usually go for dark fudge myself but what a fun variation. These look super tasty!
awhiskandtwowands
I’m a dark chocolate lover, darker the better, but I do like white chocolate too and want it in certain things but given a choice always dark chocolate. 😉