Chocolate Pumpkin Fudge
Chocolate Pumpkin Fudge is a rich, creamy dessert blending chocolate and pumpkin for fall bliss. This simple recipe delivers a dairy-free fall fudge treat with minimal effort.
Ingredients
- ½ cup pumpkin puree canned, not pie filling
- ½ cup coconut butter melted
- ¼ cup maple syrup agave nectar, or honey
- ¼ cup unsweetened cocoa powder sifted
- ½ tsp vanilla extract
- 1/16 tsp salt
Instructions
Prepare Pan
- I line an 8x5 loaf pan with parchment paper or prepare candy molds for this creamy autumn fudge.
Melt Coconut Butter
- I melt ½ cup coconut butter in a microwave-safe bowl in short bursts or over low heat in a pan, stirring until smooth for this simple recipe.
Combine Ingredients
- I mix ½ cup pumpkin puree, melted coconut butter, ¼ cup maple syrup, ¼ cup sifted cocoa powder, ½ tsp vanilla, and 1/16 tsp salt in a bowl, blending until lump-free for this fall fudge treat.
Transfer to Pan
- I pour the mixture into the prepared pan or molds, smoothing the surface with a spatula for this cozy dessert.
Chill to Set
- I refrigerate the pan for 2–3 hours until firm for this Chocolate Pumpkin Fudge, avoiding the freezer to maintain creaminess.
Store and Serve
- I cut into squares and store in the fridge, serving chilled for this creamy autumn fudge.