This melt-in-your-mouth healthy pumpkin fudge recipe is so easy to make! Vegan, paleo approved and takes minutes to throw together. You’ll have a pumpkin-filled dessert or snack, full of healthy fat, and even chocolate chips if you want!
This is the first official pumpkin recipe of 2019 and I’m so excited! Make this super simple pumpkin pie fudge by melting all of the ingredients together and freezing it for a few hours.
It makes a great healthy dessert to take to a party, a healthy snack, or just something sweet to finish off your night. You will not regret making this easy pumpkin fudge no matter the occasion!
Ingredients for this healthy pumpkin fudge:
- Creamy nut butter (I like cashew butter best)
- Coconut oil
- Pure maple syrup
- Pumpkin puree (not pumpkin pie filling)
- Pumpkin pie spice
- Sea salt
- ¼ cup mini chocolate chips (I use Enjoy Life), optional
Need another pumpkin recipe? Try vegan pumpkin cheesecake or paleo pumpkin bars next!
How to make healthy fudge:
Start by adding all of the ingredients to a medium bowl. Microwave them on high in 30 second increments until it’s melted. Whisk together then pour into a parchment line baking pan.
Next, place it evenly in the freezer and let it set for at least 4 hours, or until firm. Cut it into even squares then store it in the freezer for a piece of pumpkin fudge whenever you’re in the mood.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More fudge recipes:
- Cake batter keto fudge
- Easy paleo fudge
- Peanut butter fat bombs
- Chocolate peanut butter fat bombs
Healthy pumpkin fudge
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Ingredients
- 2 cups creamy nut butter I like cashew butter best
- 1/2 cup coconut oil
- 1/4 cup pure maple syrup
- 2/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ¼ cup mini chocolate chips I use Enjoy Life, optional
Instructions
- Line an 8 x 8 baking dish with aluminium foil or parchment paper, letting it hang over the sides for easy removal.
- In a microwave safe bowl or stovetop, melt cashew butter with coconut oil and whisk well. Add pure maple syrup, pumpkin puree, pumpkin pie spice and salt and whisk well.
- Pour mixture into lined baking dish and sprinkle with chocolate chips. Place in the freezer for 2-4 hours until firm.
- Run a sharp knife under warm water and cut fudge into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fantastic fall recipe! Yet another win from Molly!! I omitted the chocolate chips because I didn’t have them, and I didn’t miss them a bit!
Yay!! So glad you loved it!!