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!
20 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
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
Process
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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