Chocolate Chip Sunbutter Fudge {paleo} {gluten free} {nut free} {vegan option}

Surprise! You weren’t expecting me today now were you? I know, I know: try to contain your excitement.

Just kidding.

Anyways, I found myself with a little extra time this week and a little bit of a sweet tooth so wanted to whip up a treat.

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Super simple and perfect if you’re in need of a last minute treat for your special someone tomorrow. Or for yourself… that’s why I made them.

If you know of a single, smart, active, funny, professional, Toronto man who thinks sunflower seed butter, pumpkin, coconut oil and chocolate chips qualifies as dessert – send him my way.

Hope you enjoy!

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Chocolate Chip Sunbutter Fudge

Adapted from my Sunbutter Fudge 

Ingredients (Makes 20 pieces)
  • 1/2 cup pumpkin puree
  • 1/2 cup sunflower seed butter
  • 1/4 cup honey (vegan option: replace honey with maple syrup) 
  • 1/4 cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 1/3 cup mini chocolate chips (I use the Enjoy Life brand)

Instructions

1. Line a 8×8 baking dish/pan with parchment paper and set aside.

2. Combine all the ingredients, except chocolate chips, in a mixing bowl and mix until smooth.

3. Gently fold in chocolate chips.

4. Pour mixture evenly into the parchment-lined baking dish (smooth with a spatula).

5. Place in freezer for about an hour, or until solid.

6. Remove from freezer and use a knife to cut into 20 squares.

7. Enjoy and keep leftover fudge stored in a sealed container in the freezer!

 

Questions of the day…

Do you have any Valentine’s Day or fun weekend plans? 

10 thoughts on “Chocolate Chip Sunbutter Fudge {paleo} {gluten free} {nut free} {vegan option}

  1. My girls are coming this weekend to do some planning for my wedding! That fudge looks AMAZING. I love sunflower seed butter but haven’t eaten it in a while. Now I must get some in order to make this recipe!!

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