Vegan Pumpkin Peanut Butter Chocolate Fudge
Vegan pumpkin peanut butter chocolate fudge is a mouthful to say and eat! Made with only FIVE ingredients, requires no cooking time, and is basically a healthy vegan and gluten-free fudge. Need I say more? It’s the perfect recipe to celebrate fall and is a definite crowd-pleaser at any party you bring this to!
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 24
Ingredients
- 2 cups2 cups2 cups Semi-Sweet Chocolate Chips, vegan
- 1 tsp1 tsp1 tsp Coconut Oil
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Organic Creamy Peanut Butter
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put chocolate chips and coconut oil into a bowl and melt in the microwave in 25 second increments, stirring in between.
- Once melted, pour into a bowl and add in remaining ingredients. Stir until well combined and slightly thick. It shouldn’t be too liquidy but also not extremely thick like a cake or cookie batter.
- Place fudge batter into a square silicone tray or spread into a 9×9 inch baking dish and place in the freeser. You can also use a cookie scooper/form into balls and place on a parchment-lined baking tray.
- Place fudge in the freezer to harden for at least 30 minutes to one hour, or let freeze overnight.
- Remove from silicone mold, sprinkle with some flaky salt and enjoy!
Notes
How to store: You can place the fudge in an air-right container in the freezer for up to 2 months.
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About This Recipe
Show nutritional information
Candies Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 143 |
| Fat: | 9 g |
| Carbohydrates: | 13 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 7 mg |
| Fiber: | 2 g |
| Sugars: | 11 g |
| Calculated per serving. | |
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