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
What could I use to replace the pumpkin puree?… I don’t have it:)
Extra coconut butter in place of the pumpkin will work!
Lol I love this! There are so many times when I’m up late because I’m thinking about my blog. I can’t wait to try these!
This looks so yummy. I’m allergic to coconut. What can I use in the place of the coconut butter? I so want to try and make some!
I was going to ask the same. My kids are allergic to coconut – what, if anything, can I sub for coconut butter? It kills me… I LOVE coconut and everything that comes from it!
Hi there, just putting this wonderful concoction together. My only problem is the coconut butter started browning before melting– not sure how to avoid that, my coconut better was flaky in the jar.. So i added a bit of coconut old and that seemed to help. I tasted the “batter” and its wonderful. Its cooling in the fridge. cant wait to taste. 🙂
How do you make a pumpkin puree, do you just blend raw pumpkin or?
I buy it in a can, but you can also roast a pumpkin or sweet potato and then puree the flesh. Or google how to do it. Hope that helps!
Would enjoy your website if I could get rid of Ad that WONT GO AWAY
Hi, sorry for the trouble… I’m not getting an ad that won’t go away but would love to help solve the issue if you can give me more info. Where is the ad, and what is it an ad for? Thanks!
How on earth do you melt the coconut butter? It’s impossible. It always wants to stay thick.
Just add some virgin coconut oil to the coconut butter and put it in a cold oven. Then turn the oven on and let it heat up for 5 minutes. Take out and stir the oil and butter together. It will be smooth and perfect after this!
I made these tonight as well as the peanut butter chocolate bar. I regularly go on your website to try new healthier dishes. I love your book (bought it as soon as I could). I’ve made a few of your pumpkin recipes and mymom (who hates pumpkin) has loved all of them. Thank you for the delicious recipes!!!!
Made these over the weekend- but with coconut oil instead of butter.
FABULOUS!!!!
Can i replace the coconut butter with another nut butter?
It wouldn’t harden, but it would probably still taste delicious!