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
I wonder if there is anything can replace coconut butter?because I don’t eat coconut.
Thanks=)
Can I use cocoa butter instead of coconut butter?
hey Katie, I love your website and your recipes. I have recommended your recipes to my friends and family. I’ve made a bunch of them and they always turn out great. BUT I’m concerned about you. I’m 45 years old and I had an addiction to chocolate. I used to run around like you full of energy in the middle of the night, crashing mid afternoons to get my energy surge up again at the end of the day. I would live on chocolate. Then I went on a whole foods plant based lifestyle in April of 2015 and lost weight and realized that I had a problem with chocolate. I haven’t had any store bought chocolate bars since then. I only consume chocolate once a week at most and it’s almost always in a homemade recipe from your website. I learned that all that chocolate, adrenaline and lack of sleep were damaging my adrenal glands. I needed sleep even if I didn’t WANT to sleep. Even if I wanted to do so many other things. Caffeine and chocolate can be over stimulating to your brain and adrenal glands. And there’s only so much our bodies can take. I used to be young too and ull of energy and felt invincible. Today I’m 45 years old and I wished I had done things differently like played during the day and slept at night. 🙂 Feel free to throw away my comment or check on the information about adrenal glands, lack of sleep and chocolate. I wish you the best. You do an amazing work here, but you don’t have to eat chocolate EVERY DAY unless you are addicted to it. 🙂
@katie: This comment is preemptive, but I did lick the bowl and was very impressed. Tomorrow we will know for sure. 😉 Just one problemo, the batch was too small, so I had to double it. 🙂
Yes, this was excellent with a scoop of your Four-Ingredient-Ice Cream. Everyone loved it.
I subscribed to receive your wonderful delicious recipes. At first I was very happy, they had PRINT IT on the recipe. Now the majority of your recipes have PIN IT on them, I can’t print them now. I am deleting your recipes when they arrive, not printable anymore, makes me sad.
Not sure why you would say the recipes can’t be printed. This recipe has a big “print” sign right at the top-right of the recipe box. And Katie’s most recent recipes still have a print button too. In fact I just printed her cheesy quinoa recipe two days ago.
Katie, I just had to comment because my description of myself is pretty much how you wouldn’t describe yourself! I do best on 8-9 hours of sleep, and sleep > anything. Even as a kid, I didn’t wake up early on Christmas morning, because sleep was more important…presents could wait. ‘Patient’ and ‘passive’ describe me very well. Where we do not differ is in our love of food! Looking forward to trying this recipe!
You two should combine personalities somehow!
Hi I dont have coconut butter….can you use coconut oil? Would that work? 🙂
Feel free to experiment!
This looks great! Can I use normal butter?
You can always experiment!
I made this recipe yesterday and replaced the coconut butter with coconut oil and it turned out Amazing!! I am so glad I stumbled upon this website and I look forward to trying out more of your fantastic recipes. Thanks Katie!.
If you use the maple syrup or agave (not the honey) would this recipe be vegetarian? Thanks
Absolutely!