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
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
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
Kelly says
Yum!!!
Delaney says
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?
Chocolate Covered Katie says
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 🙂
Richard says
+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)
Marie says
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?
Chocolate Covered Katie says
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!
Kristina says
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!
Lauren says
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 😉
Chocolate Covered Katie says
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…
Wendy@TheNomadicVegan says
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!
Jessica says
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!
Tracey says
Where & what kind of candy molds did you use?
Chocolate Covered Katie says
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.
Kelly says
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?
Rachel says
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!
Chocolate Covered Katie says
I think most cocoa powders are vegan, but not all are fair-trade. I really like Pacari. Dagoba is good too.
Toni says
I saw this post and all I could say was ‘Ooohhhh!’. I have to try this out!
Thanks for posting it.
caoimhe says
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!
Chocolate Covered Katie says
Don’t see why not!
Tiffany says
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!
Chocolate Covered Katie says
I don’t think it has any coconut flavor; it’s more like a shortbread flavor!
Kathryn says
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?
Chocolate Covered Katie says
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.
Alie says
I do say you are wonderful Katie! I love this post and I can hardly wait to try this recipe! Thank you 🙂
Rachel says
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!
Aubrey says
Yummy! Fall Fudge:))
Cassie Tran says
Looks good, Katie! Never been a huge fan of fudge, but I think this is wonderfully made!
Salty Vegan says
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.
Carol says
Hi Kate,
The pumpkin fudge recipe sounds great. Could I use raw cacao powder?
Carol
Chocolate Covered Katie says
Yup!
Margaret Leon says
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
Chocolate Covered Katie says
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!
Ioana says
What could I use to replace the pumpkin puree?… I don’t have it:)
Chocolate Covered Katie says
Extra coconut butter in place of the pumpkin will work!
randi says
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!
Angelica says
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!
Erin says
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!
Laura boyd says
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. 🙂
spela says
How do you make a pumpkin puree, do you just blend raw pumpkin or?
Chocolate Covered Katie says
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!
Bonnie says
Would enjoy your website if I could get rid of Ad that WONT GO AWAY
Chocolate Covered Katie says
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!
Heather says
How on earth do you melt the coconut butter? It’s impossible. It always wants to stay thick.
Unofficial CCK Helper says
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!
Meaghan McLean says
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!!!!
Katie says
Made these over the weekend- but with coconut oil instead of butter.
FABULOUS!!!!
molly says
Can i replace the coconut butter with another nut butter?
Chocolate Covered Katie says
It wouldn’t harden, but it would probably still taste delicious!
Melody says
I used cashew butter instead of coconut butter, turned into an excellent pumpkin-chocolate mousse!
Leah Vogel says
Can you substitute regular butter for the coconut butter in this recipe? And how long (roughly) should one be blending before it gets properly smooth? I did use dairy butter, and I only blent (using a hand-held mixer) for a minute or so. My fudge is kind of grainy and crumbly, and I’m not sure where I went wrong.
Jena @fuelingafitfam says
So glad you chose chocolate over sleep! I seriously envy you and your ability to thrive on 6 hours of sleep! These look amazing and are definitely going on my holiday need to make list! Probably not at 3 am though! Thanks for another great recipe!
Chris says
Thank you for print option. Helps so much especiallly when I want to use a recipe right away!
Toni says
These look so creamy. I need to look into making my own coconut butter! Thanks for posting this.
Miryam Aubert says
hi, i did your 3 ingredient chocolate and they were so yummi, !
could you please tell me how to get the pumpkin puree? do you buy it or make it your self?
never saw a recipe
Shawna Bee says
I am making another pumpkin treat for the holidays so I want to switch t up a bit. I am going to try these with sweet potato puree in place of the pumpkin. I will let you know how they turn out. Fingers crossed…
Chocolate Covered Katie says
Unfortunately I have only tried it with the coconut butter. But if you experiment, be sure to report back 🙂
Ana @ Ana's Rocket Ship says
As long as you’re okay with chocolate > sleep – I ain’t gonna complain. It means more chocolate pumpkin fudge for us!
Amber Latner says
Hi Katie,
Instead of the coconut butter and the cocoa powder, could I just use 100% chocolate, which has the same properties as cocoa butter in that it’s hard at room temperature? I was thinking that if I melted the chocolate bar with the pumpkin and maple syrup, that might be really good, but not sure it would have the same texture.
Wendy Chien says
I wonder if there is anything can replace coconut butter?because I don’t eat coconut.
Thanks=)
Tammy says
Can I use cocoa butter instead of coconut butter?
tereza says
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. 🙂
Mark Barnett says
@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. 🙂
Mark Barnett says
Yes, this was excellent with a scoop of your Four-Ingredient-Ice Cream. Everyone loved it.
Joan Howell says
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.
Julie Dove says
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.
Julie says
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!
Julie Dove says
You two should combine personalities somehow!
Whitney B says
Hi I dont have coconut butter….can you use coconut oil? Would that work? 🙂
Julie Dove says
Feel free to experiment!
Eliza Woolley says
This looks great! Can I use normal butter?
Julie Dove says
You can always experiment!
Connie says
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!.
Pat Schwab says
If you use the maple syrup or agave (not the honey) would this recipe be vegetarian? Thanks
Julie Dove says
Absolutely!
Doodle says
Deliciously frustrating mess
Karen says
Can you put the nutritional value for this? I just made the recipe & it’s in the freezer right now!
Gina says
What size candy molds did you use? The size looks so cute. Thank you, can’t wait to make these this month!
Cheryll Putt says
I’m allergic to coconut and a lot of your recipes that I looked at so far call for coconut oil or coconut butter. What should I substitute for these things? Everything looks so yummy and I really want to make them!
Jason Sanford says
It depends on the recipe as to what you should substitute or if you can. What recipes in particular?
Carol says
I was all set to make something from CCK today and this popped up! Just made it. It’s really good, rich and creamy. I used NuNaturals Simple Syrup instead of the maple syrup. Further proof that pumpkin takes on the taste of whatever it’s added to. I put a can in my chili and also my spaghetti sauce. Makes it rich, thick and adds extra nutrients.
Jen says
Could I use coconut oil or would that come out too mushy?
Jason Sanford says
It might not be as rich tasting, but be sure to report back if you experiment!
Blima Spetner says
I don’t like the taste of coconut can I substitute?
Jason Sanford says
Coconut butter actually does not taste like coconut, especially with the chocolate added here 😉
Steffani says
How long can these be at room temperature without becoming too soft to easily pick up? I would like to take them to a Christmas function. I tried one of these delicious fudge recipes last year, but the fudge started getting to soft to cleanly pick up when left out for an hour.
Jason Sanford says
Probably not a good idea. Coconut oil is soft at room temp.
Annette says
The recipe calls for coconut butter, not coconut oil, which is much firmer at room temp.
Annette says
I used 2 tsp alcohol free liquid stevia instead of honey or maple syrup, and added about a Tablespoon of coconut oil. I used raw cacao powder instead of the cocoa powder. Turned out very very good!!
Reena says
Just Love everything you have created so far! Thank you darling lady! I have tried a few recipes by now and keep coming back here. I have been sugar free since 2003 and back then there weren’t that many options for this lifestyle so it’s the first year I have been enjoying different kind of sweet treats and cakes again. Also I am sleeping 4-5 hours and sometimes really wake up at 3 making coffe & breakfast and go for a run just before sunrise:) I need to test 3-Rd new Recipe for today lol. Have a great day today !