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
Yum!!!
I’m trying this as soon as I can go out and buy some coconut!
Okay, this is the second time I’ve seen you mention metal. As a fellow metal fan, I’m curious–what are your favorite bands?
It varies from the more mainstream (like Metallica) to the more “out there” (like Mastadon), sometimes Japanese metal. And I am a huge fan of Iron Maiden 🙂
+1 for Iron Maiden! Do you have a chocolate covered Eddie recipe? 🙂
+1 for being called Katie, because my daughter’s name is Katie.
And +lots for chocolate 🙂
All the best,
Richard (Sydney, Australia)
This recipe looks fantastic! Pumpkin and chocolate in one recipe?!?! How could it not be good!
I love your blog and your book! Do you think you will ever do a book tour?
I opted out of doing one for the first book, because apparently they are becoming a thing of the past and authors are asked to spend more time promoting online and by doing interviews (who knew?!), but perhaps with the second book!
I can only wish to have so much energy. I also get excited about doing things and I always want to do all the things that cross my mind, but if I don’t get my 8 hours of sleep, I am just not functioning properly. This fudge looks delicious. Need this in my life!
Oh wow this sounds stupendous! Must find coconut butter….
I need waaay more sleep but I feel similar about needing to know more. I study foreign languages for fun and you don’t want to know how many tabs I currently have open 😉
I currently have 15 tabs open… and I don’t want to count how many tabs are open on my phone. I really need to work on my focusing skills…
Oh my gosh, I can SO relate. I often have a hard time sleeping because I can’t stop thinking about all the blog posts I want to write, all the countries I want to travel to, all the activism I want to get involved in to help reduce suffering in the world, etc. The only bad part is when, the next day, I’m too tired to do any of it because I didn’t sleep :-/ Maybe you have the right idea by jumping out of bed at 3 a.m. and just getting it done!
I have to sleep though…some of my greatest ideas come from dreams! I’ve become really into brainwave entrainment (though I’m out of practice with actual lucid dreaming) and use that to fuel my mind. My body…well, I don’t run. I lift weights…and I can squat with 90% of my body weight. That’s my intensity!
Where & what kind of candy molds did you use?
For these, I actually used those little condiment containers you can get at Target or sometimes Costco. I don’t even know why I had them lying around the apartment.
Yum, yum, yum! I might try with raw cacao powder unless you think it might not work…? I’m curious which brand of cocoa powder you use…are they all vegan?
I just came to the comments to find out what kind of cocoa powder. I think it should be regular rather than Dutch process since she doesn’t specify Dutch process…but each brand tastes so different! And just like Katie, I like super dark bittersweet chocolate 🙂
I can’t wait to try this!
I think most cocoa powders are vegan, but not all are fair-trade. I really like Pacari. Dagoba is good too.
I saw this post and all I could say was ‘Ooohhhh!’. I have to try this out!
Thanks for posting it.