Rich, dark chocolate pumpkin fudge.
If you had to describe yourself with just two words, what words would you choose?
My words would be passionate and intense.
I am a constant rush of energy, always questioning and never wanting to quit.
Everything is an exclamation point with me. It’s why I listen to heavy metal, take super hot showers and eat super dark chocolate. It’s why my favorite running weather is 45 degrees in a sports bra and shorts.
I thrive on 4 or 5 hours sleep, and I’m pretty sure my body produces way too much adrenaline…
They talk about people not sleeping because there’s too much they feel like they have to do.
But for me, it’s too much I want to do.
I want to learn foreign languages, explore new countries, know everything there is to know about computers… and everything there is to know about everything. I want to redesign my website (yes, again), publish an app, figure out the whole YouTube thing, try every single recipe idea that’s ever crossed my mind.
At eleven o’clock Tuesday night, I wanted to know if my idea for chocolate pumpkin fudge would taste as fantastic in real life as it tasted in my imagination.
And I couldn’t wait.
If I had to not describe myself in two words, those words would be patient and passive.
This morning at 3 am, I climbed out of bed to write a blog post… because I suddenly decided the recipe for this vegan chocolate pumpkin fudge absolutely needed to be shared today.
And when I decide to do something, I’m going through with it.
Chocolate > sleep.
If you make this chocolate pumpkin fudge, be sure to tag me @ChocolateCoveredKatie on Instagram so I can see your creations!
Chocolate Pumpkin Fudge
Adapted from Pumpkin Pie Truffles
Chocolate Pumpkin Fudge – 6 ingredients
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup melted coconut butter
- 1/4 cup pure maple syrup, agave, or honey
- 1/4 cup cocoa powder
- 1/2 tsp pure vanilla extract
- 1/16 tsp salt
Instructions
Either line an 8×5 loaf pan or any small pan with parchment or wax paper OR have candy molds ready. Set aside. Combine all ingredients until smooth—it’s smoother if you use a hand blender, but it can also be done by hand. Just make sure the coconut butter is melted before beginning. Smooth the batter into either the prepared pan or candy molds, and freeze until firm. Fudge can be stored in the fridge, or you can keep it frozen and thaw before eating.
Links Of The Day:
Snowball Cookies – They MELT In Your Mouth!
Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook
Deliciously frustrating mess
Can you put the nutritional value for this? I just made the recipe & it’s in the freezer right now!
What size candy molds did you use? The size looks so cute. Thank you, can’t wait to make these this month!
I’m allergic to coconut and a lot of your recipes that I looked at so far call for coconut oil or coconut butter. What should I substitute for these things? Everything looks so yummy and I really want to make them!
It depends on the recipe as to what you should substitute or if you can. What recipes in particular?
I was all set to make something from CCK today and this popped up! Just made it. It’s really good, rich and creamy. I used NuNaturals Simple Syrup instead of the maple syrup. Further proof that pumpkin takes on the taste of whatever it’s added to. I put a can in my chili and also my spaghetti sauce. Makes it rich, thick and adds extra nutrients.
Could I use coconut oil or would that come out too mushy?
It might not be as rich tasting, but be sure to report back if you experiment!
I don’t like the taste of coconut can I substitute?
Coconut butter actually does not taste like coconut, especially with the chocolate added here 😉
How long can these be at room temperature without becoming too soft to easily pick up? I would like to take them to a Christmas function. I tried one of these delicious fudge recipes last year, but the fudge started getting to soft to cleanly pick up when left out for an hour.
Probably not a good idea. Coconut oil is soft at room temp.
The recipe calls for coconut butter, not coconut oil, which is much firmer at room temp.
I used 2 tsp alcohol free liquid stevia instead of honey or maple syrup, and added about a Tablespoon of coconut oil. I used raw cacao powder instead of the cocoa powder. Turned out very very good!!
Just Love everything you have created so far! Thank you darling lady! I have tried a few recipes by now and keep coming back here. I have been sugar free since 2003 and back then there weren’t that many options for this lifestyle so it’s the first year I have been enjoying different kind of sweet treats and cakes again. Also I am sleeping 4-5 hours and sometimes really wake up at 3 making coffe & breakfast and go for a run just before sunrise:) I need to test 3-Rd new Recipe for today lol. Have a great day today !