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
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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.
Sara Welch says
Enjoyed this for an afternoon treat, and it does not disappoint! Turned out perfectly smooth and creamy; easily, a new fall favorite!
Jamie says
I've never thought to make fudge with pumpkin. SO delicious!!
katerina @ diethood.com says
Oh my goodness, this pumpkin fudge sounds amazing!! I can't wait to give it a try!
Kristyn says
You better believe I'll be making & eating this fudge all fall long!! It's gooey & has the right amount of pumpkin flavor.
Eden says
This is the best pumpkin fudge! Easy to make too, we loved it!
Harmony says
These look delicious! Tell me, how do you make your pumpkin puree? Do you roast or boil before puree-ing? Thanks
lauren.kelly says
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!
Shashi at RunninSrilankan says
I could never tire of pumpkin! And guilt-free fudge trumps processed, guilt-FULL fudge anyday!
lauren.kelly says
Me either Shashi!
Amanda Paa says
yay for fall cravings! and so nice that's it made with real ingredients. thanks for sharing!
lauren.kelly says
Thank you Amanda!
Jaime says
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!
lauren.kelly says
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!
J Bond says
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.
lauren.kelly says
I haven't tried honey but I bet it work in this recipe! Please let me know how they turn out! 🙂
Melissa says
Family is allergic to coconut - any substitutions?
lauren.kelly says
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! 🙂
Katie says
What a lovely recipe! Definitely making this ASAP. Should the coconut oil be melted or solid?
lauren.kelly says
Coconut oil should be at room temperature, softened. Thank you Katie!
Mandy @Mandy's Recipe Box says
This looks so good. I know my friend Kelsey at Modernhealthymom.com would love this!
Stephanie+@+Back+For+Seconds says
Woah! This looks incredible! I wish I could reach out and grab a piece!
Zelda says
I love Hershey's too but would much rather have this!! thanks!!!