Okay…pumpkin lovers…pumpkin recipes continue! Today…PUMPKIN FUDGE! Super simple and simply delicious! Worth searching out a can of pumpkin delight in the middle of summer just to make this delectable dessert! My oldest daughter loves dark chocolate and pecans, hence the topping. And, I dare say…it made this fudge all the more amazing!Ingredients1/2 cup cooked, pureed pumpkin2 scoops vanilla pea-based protein powder (such as @nuzest_usa)1/2 cup almond butter1 tablespoon vanilla1 tablespoon yacon syrup (or alternative liquid sweetener)1 teaspoon pumpkin pie spice2 tablespoons coconut oil, melted (like @anthonysgoods)Chocolate coating of choice, optionalChopped pecans, optionalMethodMix all ingredients in a food processor until well combined. Transfer fudge to a silicone mini-muffin mold and freeze for at least three hours. Remove from freezer and enjoy as is, or top with chocolate coating of choice and chopped nuts. Store in freezer for up to three days. For optimal texture, let sit at room temperature for 5 minutes before serving. …for more recipes like this and articles on life swing by www.stewardchicks.com#dairyfree #glutenfree #veganfood #plantbaseddiet #plantbasedfood #plantbasedvegan #vegetarian #healthyeating #cleaneats #wholefoods #dessert #nuzest_usa #nuzestusa #cleanleanprotein #Ilovenuzest #thenewhealthy #sugarfree #foodisfuel #eatrealfood #healthyrecipes #veganfoodlovers #healthyfoodshare #anthonysgoods #bestofvegan #whatveganseat #pumpkinrecipes