Note: this is much closer to something like "crustless pumpkin pie" instead of traditional fudge, but it's still VERY delicious and flavorful.
Dandies Pumpkin Chocolate Chip Fudge
1 bag vegan marshmallows
1 t. vanilla
1/4 t. salt
1 can pumpkin puree (7.5 ounces)
2 t. cinnamon
1 can coconut milk
1/2 c. cashews, chopped
Line an 8” x 8” glass dish with foil; set aside.
Put marshmallows, vanilla, salt, pumpkin, cinnamon and coconut milk into a medium pot and cook over medium-low heat, stirring constantly until smooth, about 5 minutes. Stir in cashews, then transfer mixture to the prepared dish. Shake and tap dish gently on the countertop to remove any air bubbles from the fudge, then smooth out the top with the back of a spoon. Cover and chill until set, about 3 hours.
Loosen fudge from dish and turn out onto cutting board; enjoy!