Paleo Chocolate Pumpkin Fudge
 Vegan
Gluten-Free
Refined Sugar-Free
I’ve waited SO patiently for the first day of fall before I start bombarding everyone with pumpkin/apple-themed recipes! Quite the accomplishment if you ask me. I am SO excited about this fudge. It’s super simple, you only need the microwave AND it’s absolutely delicious. Kai ate nearly half the pan within 48 hours, and this is coming from a guy who is notorious for saying that he “doesn’t really care for sweets”.
This might be the most excited I’ve ever been for a new recipe. I always used to say that I hate pumpkin, but over the last year I’ve really changed my tune! The pumpkin on the bottom and chocolate on the top, go together PERFECTLY! It is such a simple recipe and comes together in minutes. The most difficult part is DEFINITELY waiting for it to chill!
What do I need to make this Paleo Chocolate Pumpkin Fudge?
- Purreed pumpkin
- Nut butter – I used cashew butter, but you may be able to use a seed butter as well to make it nut free, but I have not tried this
- Coconut oil
- Maple syrup or honey
- Pumpkin pie spice
- Sea salt
- Cacao– or cocoa-powder
Servings:
18 pieces
Prep Time:
10 minutes
Chill Time:
1 hour
Total Time:
1 hour 10 minutes
Ingredients:
Pumpkin Layer:
- 1/4 cup of pumpkin purree
- 1/4 cup of nut butter – I used cashew
- 1/4 cup of coconut oil
- 3 tablespoons of maple syrup or honey
- 3/4 teaspoons of pumpkin pie spice
- Pinch of sea salt
Chocolate Layer:
- 1/2 cup of nut butter – again, I used cashew
- 1/4 cup of cacao- or cocoa-powder
- 1/4 cup of coconut oil
- 3 tablespoons of maple syrup or honey
- 1/2 teaspoon of vanilla
- Pinch of sea salt
Instructions:
Step 1
Line a 9×5 loaf pan (or an 8×8 brownie pan if you want thinner fudge) with parchment paper or foil, and set aside
Step 2
Pumpkin Layer:
In a microwavable bowl or in a pot over low-medium heat, place coconut oil and nut butter and melt until just melted and easily whisked together. Add in the remaining ingredients and pour into prepared pan. Place the pan in the freezer while we prepare the chocolate layer
Step 3
Chocolate Layer:
Place the nut butter and coconut oil in a microwavable bowl or in a pot over low-medium heat and melt until just melted and easily whisked together. Add in the remaining ingredients and mix until just combined. Spoon dollops over pumpkin mixture until the pumpkin layer is completely covered in chocolate. ALTERNATIVELY: you could wait 20-30 minutes before preparing the chocolate layer to allow the pumpkin layer to set. This would give you a more crisp line between layers but does not change the flavor at all
Step 4
Allow mixture to chill in the freezer for 1 hour or refrigerator for 2 hours, until completely set.
Step 5
After chilling, remove fudge from the pan and cut into desired sized pieces, for me this was about 18 pieces. Store fudge in the refrigerator for up to a week, or keep in the freezer for up to 3 months and let thaw at room temperature before eating
Enjoy!
Notes:
- As mentioned above, you can use any nut butter you like. I’ve tried almond and cashew and they both work really well! I haven’t tried a seed butter, but you should be able to sub that to make it nut free and have similar results
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