These pumpkin spice almond pulp freezer fudge balls deliver a bite sized amount of pumpkin spice flavor that resembles a cheesecake bite. Keep a batch stashed in the freezer to enjoy for dessert or as a quick sweet snack.
It’s fall and I have gone a bit pumpkin mad. Give me all the pumpkin recipes. Have you had almond pulp freezer fudge? I hadn’t until I decided it was necessary to have an easy sweet treat to keep on hand for sweet munchies. I’m always fiddling around with what to do with leftover almond pulp. This week was a perfect collision of almond pulp from almond milk and pumpkin spice latte creamer. The result is this delicious pumpkin spice almond pulp freezer fudge.
These pumpkin spice balls are like a tiny, super decadent cheesecake. They’re made with just a few ingredients and store in the freezer. They are sure to please everyone and this year, will be one of my Thanksgiving desserts. If you’re a pumpkin spice latte lover, be sure to make a batch of pumpkin spice latter creamer and save a little extra for these almond pulp balls.
What is almond pulp?
Almond pulp is the leftover almonds from making a batch of almond milk. It’s different from almond flour and almond meal since it’s wet and some of the oils have been removed into the milk.
What can you make with almond pulp?
There are many almond pulp recipes you can find with a Google or Pinterest search. Here are some web favorite recipes:
- These almond pulp freezer fudge balls, of course
- Cookies
- Crackers
- Vanilla Almond Pulp Granola, a super simple family favorite
- Hummus – recipe coming to this site soon!
- Muffins
- Dry out the pulp to make an almond meal
How to make almond pulp freezer fudge balls?
First make your almond milk and pumpkin spice latte creamer if you haven’t done so already.
Line a baking sheet with parchment paper.
Add your almond pulp to a bowl and mix with the following ingredients:
- ¼ cup pumpkin spice latte creamer [ link]
- ¼ cup coconut sugar
- ½ teaspoon pumpkin pie spice
- 3 tablespoons melted coconut oil
- 2 tablespoons cashew butter
Mix all ingredients together until blended. You may need a whisk as the lumps can be a little tricky with a fork.
Scoop approximately one tablespoon of batter and form into a ball. If the batter is too wet, you can wet your hands and touch gently to form into a ball (or add to a parchment lined baking dish and make one big square of fudge).
Place balls on parchment lined baking sheet and sprinkle with an additional teaspoon of coconut sugar.
Freeze for at least two hours and enjoy!
How to store almond pulp freezer fudge balls
Remove fudge balls from parchment lined baking sheet and place in a sealed container (like a Ziploc bag or Pyrex dish) and store in the freezer. They will soften if they are removed too long, so you’ll want to keep them in the freezer.
How long do almond pulp freezer fudge balls last?
These probably won’t last long because they’re really tasty. But if you’re super disciplined, they will last up to three months in the freezer.
If you have done a keto diet, you are probably familiar with fat bombs. While these have too many carbs to be considered keto fat bombs, they are very similar to that. In the last few weeks, I have enjoyed them for dessert and as a pre-breakfast snack while I have my morning coffee.
My always full of ideas 4 year old suggests adding chocolate chips to the batter before making into balls. I think that’s a fine idea and how we will be enjoying the next batch. We use Enjoy Life mini chips.
What’s your favorite pumpkin recipe?
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Pumpkin Spice Almond Pulp Freezer Fudge Balls
- Total Time: 15 minutes
- Yield: 15-18 balls 1x
Description
These pumpkin spice almond pulp freezer fudge balls deliver a bite sized amount of pumpkin spice flavor that resembles a cheesecake bite. Keep a batch stashed in the freezer to enjoy for dessert or as a quick sweet snack.
Ingredients
- 1/2 cup pumpkin spice latte creamer
- 1 cup almond pulp from a batch of almond milk
- 2 teaspoons coconut sugar + 1 teaspoon for sprinkling (optional)
- 3 tablespoons cashew butter
- 3 tablespoons softened coconut oil
- 1/4 teaspoon salt
Instructions
- Line a baking sheet with parchment paper.
- Mix all ingredients in a bowl, except 1 teaspoon of coconut sugar.
- Scoop out mixture, approximately 1 tablespoon, and roll into balls.*
- Place balls on parchment lined baking sheet and freeze for at least two hours.
- Move to a sealed container and store in the freezer up to 3 months.
Notes
*if the batter is too wet and sticky, wet your hands a bit before rolling.
- Prep Time: 15
- Category: Clean Dessert
- Method: Freezer
- Cuisine: Dessert
Nutrition
- Serving Size: 1 ball
- Calories: 101
- Sugar: 2.5g
- Sodium: 52.6mg
- Fat: 6.5g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 0.5g
- Protein: 1.7g
- Cholesterol: 0mg
Keywords: almond pulp recipes, freezer fudge, pumpkin spice freezer fudge
What 6o substitute for 5he pumpkin late creamer please? These look delish!