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White bowl with almond pulp freezer fudge sitting on white wood boards

Pumpkin Spice Almond Pulp Freezer Fudge Balls

  • Author: Jen
  • Total Time: 15 minutes
  • Yield: 15-18 balls 1x


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.


  • 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


  1. Line a baking sheet with parchment paper.
  2. Mix all ingredients in a bowl, except 1 teaspoon of coconut sugar.
  3. Scoop out mixture, approximately 1 tablespoon, and roll into balls.*
  4. Place balls on parchment lined baking sheet and freeze for at least two hours.
  5. Move to a sealed container and store in the freezer up to 3 months.


*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


  • 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