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
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 !