Healthy & Vegan-Friendly Fudge! This Pumpkin Chocolate Chip Fudge is the perfect soft, chewy, moist, and most delicious pumpkin fudge around. This 1 bowl fudge recipe will be ready in minutes! A perfect healthy pumpkin treat!
Fall, I just love this time of year. The weather is starting to cool down, feels like new beginnings, and pumpkin spice is everywhere and in everything! So yes, this pumpkin fudge is a must make, no-bake Bomb Diggity recipe you need in your life!
This Fudge is to die for, I can’t even put into words how perfect the texture is! It is so utterly smooth and creamy at first then just melts in your mouth. I have stored a batch of this pumpkin fudge in my freezer, but I do not expect them to last long!
You will need seven simple whole food ingredients and one bowl to make the incredible Pumpkin Chocolate Chip Fudge.
- Cashew Butter (can be subbed for any nut butter)
- Maple Syrup (can be subbed for any liquid sweetener)
- Coconut Oil
- Pink Salt or Sea Salt
- Pumpkin Puree
- Pumpkin Spice
- Chocolate Chips
How Do I make Pumpkin Chocolate Chip Fudge?
Super easy let me tell you! This is a no-bake recipe. Just add your ingredients into a medium-size bowl and mix till smooth. Sprinkle with chocolate chips and salt and let set in the freezer for 5-10 minutes.
I lined the pan with parchment paper for an easy removal however you can use saran wrap or wax paper. I would definitely line your pan, makes removing the fudge so easy!
Nut Allergies you can use sun butter, as a matter of fact, this is a recipe that everyone needs to enjoy!
Love healthy desserts, also try The BEST Vegan Rocky Road Cookies!
Pumpkin Chocolate Chip Fudge
This fudge is the perfect soft, chewy, moist, and delicious pumpkin fudge around. This 1 bowl recipe will be ready in minutes! A perfect healthy pumpkin treat! | 133 Calories, 6 Freestyle Points |
- 1/2 cup cashew butter
- 1/3 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tbsp dark chocolate chips
- Dash Pink Salt
Prepare a brownie pan by lining it with parchment paper and nonstick spray.
Whisk together coconut oil and cashew butter.
Add in pumpkin puree, maple syrup, pumpkin spice and whisk till well combined.
Transfer batter to prepared pan, sprinkle with chocolate chips and a dash of salt.
Place pan in the freezer for 5-10 minutes or until fudge is set.
Remove fudge from pan and cut into 12 squares.
Store in a sealed container in the freezer for up to 3 months, Enjoy!
Yield:12 | 6 Freestyle Points |
Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 33mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 2g