This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This is one of the easiest, healthiest pumpkin recipe you will find! Next to my pumpkin pie recipe of course 🙂
Tell me, are you tired of all of these pumpkin recipes? I just love pumpkin. This fudge has a hint of pumpkin, and a lot of fudge taste. This is made with cacao (aka raw chocolate bean, without all of the processed junk) and it tastes much healthier than your Hershey’s fudge. Now don’t get me wrong, I am not knocking Hershey’s, I would rather eat this kind without all the guilt!
I keep this fudge in my refrigerator when I have a chocolate craving (which seems to be often these days). I added chocolate chips (vegan ones) to add a crunchy texture to them but I bet cacao nibs would be equally as delicious. I just happen to run out of them!
Pumpkin Fudge
Ingredients
- 3/4 cup cacao powder
- 1/4 cup coconut oil
- 1/4 cup 100% maple syrup OR 1/4 powdered erythritol of sugar free sweetener of your choice to make it sugar free and low carb
- 1/3 cup pumpkin puree
- 1/2 teaspoon pumpkin spice
- chocolate chips or cacao nibs for topping
Instructions
-
Mix all the ingredients together until well blended.
-
You can either roll into balls or place into a small baking pan and slice into squares.
-
Top with chocolate chips or cacao nibs.
-
Eat immediately or store in the refrigerator for 1-2 days.
See how easy it to make these? I prefer rolling them into bars (it’s easier) but cutting them into squares makes it look more fudge-like. Whatever you’d like, it taste great both ways.
Here are some more of my favorite pumpkin recipes (if you aren’t tired of them!)
(My beloved) Pumpkin Spice Overnight Oats
Pumpkin Bars with Maple Browned Butter Icing
There are even more here! Go ahead and search for what you like.
Tell me, what is your favorite pumpkin treat?
I love Hershey’s too but would much rather have this!! thanks!!!
Woah! This looks incredible! I wish I could reach out and grab a piece!
This looks so good. I know my friend Kelsey at Modernhealthymom.com would love this!
What a lovely recipe! Definitely making this ASAP. Should the coconut oil be melted or solid?
Coconut oil should be at room temperature, softened. Thank you Katie!
Family is allergic to coconut – any substitutions?
Hi Melissa. If you don’t mind it not being vegan you can try butter. I’ve benevr tried this fudge with butter so please let me know how it comes out! 🙂
Would honey work as a substitute for maple syrup in the fudge recipe? I live in the Caribbean and cannot find “real” maple syrup anywhere.
I haven’t tried honey but I bet it work in this recipe! Please let me know how they turn out! 🙂
I’m sorry but I thought this was AWFUL. It just tasted like unsweetened chocolate. I kept adding more syrup trying to save it and even with probably 3/4C it’s still not great. With a heavy sprinkling of sea salt on top of the bars they’ll get eaten but I won’t make this again and wouldn’t recommend it, coconut oil is not cheap!
I am so sorry you didn’t like this fudge Jamie. When you use cacao, it is unprocessed cocoa so yes it does taste like dark chocolate. it is much healthier than your typical fudge. Maybe next time you can try it with cocoa powder instead? Thank you!
I could never tire of pumpkin! And guilt-free fudge trumps processed, guilt-FULL fudge anyday!
Me either Shashi!
yay for fall cravings! and so nice that’s it made with real ingredients. thanks for sharing!
Thank you Amanda!
These look delicious! Tell me, how do you make your pumpkin puree? Do you roast or boil before puree-ing? Thanks
Hi Harmony! I’ve made this with fresh and canned pumpkin and I never boil it. Everything is raw (and delicious!) I hope you like it too!