When your heart says pumpkin but Mother Nature says 80s... freezer fudge it is.

Seasonally confused but I’m NOT complaining, I’ll hang on to the heat for as long as possible.

I guess Mother N is just showing us another example of why freezer recipes are the FUDGIN’ best year round.

Not to mention you can whip 24 of these PUMPKINS up.. 

in no FUDGin time

with 4 pantry FUDGitivites

and you can FUDGEt about any baking

Let’s PUMP it up for summer meeting fall recipes all the FUDGIN way…

Print Recipe

Pumpkin Spice PB Fudge

A super simple healthier way to fudge! High protein, seasonal, dairy free and made with just 4 ingredients. They are a delicious bite-size treat to have throughout your day!

Servings

bites

Ingredients

• 1 cup Peanutbutter creamy
• 50 g Pumpkin Protein Powder or vanilla etc
• 4 tbsp Coconut Oil melted
• Chocolate Chips or Mini Bars crushed

Servings bites Ingredients 1 cup Peanutbutter creamy 50 g Pumpkin Protein Powder or vanilla etc 4 tbsp Coconut Oil melted Chocolate Chips or Mini Bars crushed

Instructions

1. Combine all ingredients except chocolate until smooth.
2. Spray a medium baking dish.
3. Pour in batter and smooth out with a spatula.
4. Lightly press down chocolate on top of batter.
5. Refrigerate for an hour or until firm.
6. Cut into 24 pieces.
7. Store in fridge or freezer.