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
Could you sub butternut squash puree here as pumpkins and puree wouldn’t be readily available in my area!these look delicious and I really want to try them!
Don’t see why not!
I am so going to try this! I love fudge, but hate the traditional ingredients. Question on the coconut butter: Does it leave a coconut flavor at all? I’ve never used or made it, but I just read your post on making it and it looks crazy easy. We make peanut butter all the time in the vitamix. Thanks!
I don’t think it has any coconut flavor; it’s more like a shortbread flavor!
YUM! I need to get out of work and make this NOW! One question though, does it get crumbly like coconut butter can, or does it stay smooth and creamy like fudge?
Very smooth – just make sure your coconut butter is melted before starting. If the coconut butter is too crumbly before starting, add a little virgin coconut oil and stir that into the coconut butter, as it would mean your coconut butter needs more oil in it.
I do say you are wonderful Katie! I love this post and I can hardly wait to try this recipe! Thank you 🙂
This looks amazing! I think I’m going to try these with dutch-processed cocoa because, like you, I like ultra-dark chocolate. Thank you for the recipe!
Yummy! Fall Fudge:))
Looks good, Katie! Never been a huge fan of fudge, but I think this is wonderfully made!
This looks and sounds delicious! I will be trying it as soon as I check my stores for coconut butter. I’m not sure if I can find it in my town, but I see you have a recipe for coconut butter as well and it only needs shredded coconut? Easy Peasy! You have thought of everything! Thanks for sharing.
Hi Kate,
The pumpkin fudge recipe sounds great. Could I use raw cacao powder?
Carol
Yup!
I signed up for your emails long ago, got them for a long time and then they stopped. Can you please add me again to your recipe’newletter mailing list.
Thank you
Hmmm… it says you are subscribed already. Are the emails possibly going into your “promotions” tab in gmail? It’s to the right of the primary tab. I think gmail made that change a few months ago… definitely something I wish they hadn’t done!