This No Bake Pumpkin Fudge is not only ridiculously simple to make, but also nutritious, gluten free, dairy free, vegan and sugar free!
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 of fudge without all the guilt!
This is one of the easiest, healthiest pumpkin recipe you will find! Next to my pumpkin pie recipe of course. You might also like my Easy Pumpkin Mousse, Pumpkin Spice Chia Seed Pudding and these No Bake Pumpkin Spice Donut Holes!
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte and definitely some Spiked Apple Cider!
Why You Should Make This Pumpkin Fudge
This delicious pumpkin fudge is less than 100 calories, only 7 grams of net carbs (even less if you use a sugar free sweetener) and is low in fat and sugar. It's everything I want in an after dinner treat.
Since this pumpkin fudge is so easy to make, you can whip it up in no time. The hardest part is waiting for it to harden in the refrigerator.
Keep these simple ingredients in your house at all times for whenever a pumpkin fudge craving happens, because I bet it happens a lot.
This pumpkin fudge also makes a wonderful gift for friends and family. Especially ones that are trying to eat healthier and struggle with finding nutritious treats and desserts.
Recipe Tips
This fudge stays in my refrigerator for 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!
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.
Related Recipes
Pumpkin Rice Pudding from Lauren Kelly Nutrition
Healthy Pumpkin Bars from Dishing Out Health
Pumpkin Gingerbread Muffins from Lauren Kelly Nutrition
Healthy Pumpkin Muffins from The Clean Eating Couple
Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!
Pumpkin Fudge
Ingredients
- ¾ cup cacao powder
- ¼ cup coconut oil
- ¼ cup 100% maple syrup OR ¼ powdered Monk fruit or sugar free sweetener of your choice to make it sugar free and low carb
- ⅓ cup pumpkin puree
- ½ teaspoon pumpkin spice
- chocolate chips sugar free, 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 up to 7 days.
Sharina
I brought this yesterday at our family gathering and it was a crowd favorite! I'm making this again on a Trick or Treat party. So excited!
Katie
Such a fun take on fudge. So many great fall flavors!