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5 from 9 votes

Pumpkin Fudge

This No Bake Pumpkin Fudge takes 5 minutes to make and it's so delicious!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Snack, treat, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
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
  • 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