Keto Pumpkin Fudge {No Bake, Vegan, Gluten-Free, Dairy-Free, Grain-Free}

This No Bake Pumpkin Fudge is not only ridiculously simple to make, but also nutritious, gluten 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 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!

Recipe Tips

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!

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

This No Bake Pumpkin Fudge takes 5 minutes to make and it's so delicious!

5 from 9 votes

Print Pin Rate

Course: Dessert, Snack, treat, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10 servings

Calories: 85kcal

Author: Lauren Kelly

Ingredients

• ▢ ¾ cup cacao powder
• ▢ ¼ cup coconut oil
• ▢ ¼ cup 100% maple syrup OR ¼ powdered erythritol 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.

Notes

These hold together better after being refrigerated for at least 30 minutes, but you can eat it right away.

Nutrition

Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 134mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1271IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!