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

October 29, 2014 by lauren.kelly 18 Comments

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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.

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This is one of the easiest, healthiest pumpkin recipe you will find! Next to my pumpkin pie recipe of course 🙂

This No Bake Pumpkin Fudge takes 5 minutes to make and it's so delicious! #healthy #raw #vegan #glutenfreeTell 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!

This No Bake Pumpkin Fudge takes 5 minutes to prepare and is so delicious! #healthy #paleo #glutenfree #raw #vegan
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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

  1. Mix all the ingredients together until well blended.
  2. You can either roll into balls or place into a small baking pan and slice into squares.
  3. Top with chocolate chips or cacao nibs.
  4. 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.

This No Bake Pumpkin Fudge takes 5 minutes to prepare and is so delicious! #healthy #paleo #glutenfree #raw #veganHere are some more of my favorite pumpkin recipes (if you aren’t tired of them!)

Pumpkin Dark Chocolate Bark

This 4 ingredient Pumpkin Dark Chocolate Bark is the perfect sweet and salty treat! www.laurenkellynutrition.com

(My beloved) Pumpkin Spice Overnight Oats

Pumpkin Overnight Oats take 5 minutes to prepare and are #vegan #dairyfree and #glutenfree

Pumpkin Bars with Maple Browned Butter Icing 

Pumpkin Bars with Maple Browned Butter icing | Lauren Kelly Nutrition

Pumpkin Rice Pudding

Pumpkin Rice Pudding from Lauren Kelly Nutrition #vegan #glutenfree #wholegrain

Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins from Lauren Kelly NutritionThere are even more here!  Go ahead and search for what you like.

Tell me, what is your favorite pumpkin treat?

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Filed Under: Desserts, Gluten Free, Kids, No Bake Desserts, Recipes, snacks, Vegan, Vegetarian, Wheat Free Tagged With: dairy free, dessert, easy, fall, Gluten free, grain free, healthy, no bake, pumpkin, raw, treat, vegan

Comments

  1. Zelda says

    October 29, 2014 at 6:36 pm

    I love Hershey’s too but would much rather have this!! thanks!!!

    Reply
  2. [email protected]+Back+For+Seconds says

    October 30, 2014 at 1:20 pm

    Woah! This looks incredible! I wish I could reach out and grab a piece!

    Reply
  3. Mandy @Mandy's Recipe Box says

    October 30, 2014 at 1:50 pm

    This looks so good. I know my friend Kelsey at Modernhealthymom.com would love this!

    Reply
  4. Katie says

    November 2, 2014 at 2:08 am

    What a lovely recipe! Definitely making this ASAP. Should the coconut oil be melted or solid?

    Reply
    • lauren.kelly says

      November 2, 2014 at 12:20 pm

      Coconut oil should be at room temperature, softened. Thank you Katie!

      Reply
  5. Melissa says

    November 4, 2014 at 3:19 am

    Family is allergic to coconut – any substitutions?

    Reply
    • lauren.kelly says

      November 4, 2014 at 3:27 am

      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! 🙂

      Reply
  6. J Bond says

    November 4, 2014 at 3:11 pm

    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.

    Reply
    • lauren.kelly says

      November 5, 2014 at 1:56 am

      I haven’t tried honey but I bet it work in this recipe! Please let me know how they turn out! 🙂

      Reply
  7. Jaime says

    November 5, 2014 at 8:49 pm

    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!

    Reply
    • lauren.kelly says

      November 8, 2014 at 2:27 pm

      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!

      Reply
  8. Shashi at RunninSrilankan says

    August 21, 2015 at 12:10 pm

    I could never tire of pumpkin! And guilt-free fudge trumps processed, guilt-FULL fudge anyday!

    Reply
    • lauren.kelly says

      September 16, 2015 at 11:16 am

      Me either Shashi!

      Reply
  9. Amanda Paa says

    August 21, 2015 at 12:55 pm

    yay for fall cravings! and so nice that’s it made with real ingredients. thanks for sharing!

    Reply
    • lauren.kelly says

      September 16, 2015 at 11:16 am

      Thank you Amanda!

      Reply
  10. Harmony says

    September 16, 2015 at 4:01 am

    These look delicious! Tell me, how do you make your pumpkin puree? Do you roast or boil before puree-ing? Thanks

    Reply
    • lauren.kelly says

      September 16, 2015 at 11:15 am

      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!

      Reply

Trackbacks

  1. Paleo Fudge says:
    November 5, 2014 at 5:51 pm

    […] recipe was shared with my by my wife on Facebook. It comes from the Lauren Kelly Nutrition website (link is to the actual recipe). Lauren calls the fudge “Pumpkin Fudge” but I […]

    Reply

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Lauren Kelly

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