if you’re looking for a quick, rich, and creamy treat, this 5 ingredient plant-based chocolate pumpkin fudge is a must-try.
it’s a cozy fall-inspired dessert that’s surprisingly easy to make, with minimal ingredients and just a few steps to follow.
taste and texture
this fudge combines the earthy sweetness of pumpkin with the deep richness of chocolate, balanced perfectly by the nutty flavor of peanut butter.
the texture is silky and dense, with each bite melting in your mouth.
the maple syrup adds a natural sweetness, and using unsweetened chocolate lets you control the exact level of sweetness in the fudge—perfect if you prefer a darker, richer chocolate taste.
why i like using unsweetened chocolate
i love using unsweetened chocolate in this recipe because it lets me add just the right amount of sweetness with maple syrup.
it gives you more control over the taste and allows the pumpkin and peanut butter flavors to shine without being overly sweet.
however, if you prefer a sweeter fudge, you can use semi-sweet or dark chocolate instead.
substitution ideas
this recipe is easy to adjust based on what you have or prefer. here are a few options:
- if you don’t have peanut butter, any smooth nut or seed butter (like almond or cashew) will work, though the flavor will change slightly.
- for a sweeter fudge, use semi-sweet or dark chocolate instead of unsweetened.
- you can swap the maple syrup for another liquid sweetener like agave for a similar texture and sweetness.
how to make it
making this fudge is incredibly simple.
you just melt the chocolate, mix it with the other ingredients, and pour it into silicone molds.
the molds make it easy to pop the fudge out once it’s set and give each piece a perfect shape.
after a few hours in the fridge or a quicker chill in the freezer, they’re ready to enjoy!
storage tips
store these fudge cubes in an airtight container in the fridge, where they’ll keep for up to a week.
for longer storage, you can freeze them; just let them thaw at room temperature for a few minutes before eating.
these fudge bites are perfect for an on-the-go treat, a quick dessert, or even to share with friends who love pumpkin and chocolate. happy snacking!
how to make it
making this fudge is incredibly simple.
you just melt the chocolate, mix it with the other ingredients, and pour it into silicone molds.
the molds make it easy to pop the fudge out once it’s set and give each piece a perfect shape.
after a few hours in the fridge or a quicker chill in the freezer, they’re ready to enjoy!
storage tips
store these fudge cubes in an airtight container in the fridge, where they’ll keep for up to a week.
for longer storage, you can freeze them; just let them thaw at room temperature for a few minutes before eating.
these fudge bites are perfect for an on-the-go treat, a quick dessert, or even to share with friends who love pumpkin and chocolate. happy snacking!
5 Ingredient Plant-Based Chocolate Pumpkin Fudge
Course: Snacks, Sweet
approximate macros per serving (1 piece out of 9)
calories: 126 kcal
protein: 2 g
carbohydrates: 9 g
fiber: 2 g
sugar: 4 g
fat: 10 gsaturated fat: 4 g
Ingredients
-
1 cup unsweetened chocolate, chopped or chips
1/2 cup pumpkin puree
1/3 cup peanut butter
3 tbsp maple syrup
1 tsp vanilla extract
Directions
- melt the chocolate: in a microwave-safe bowl, melt the unsweetened chocolate in 15-20 second intervals, stirring in between until smooth. alternatively, you can use a double boiler on the stove.
- mix ingredients: in a medium bowl, combine the melted chocolate, pumpkin puree, peanut butter, maple syrup, and vanilla extract. stir well until the mixture is smooth and fully combined.
- fill molds: pour or spoon the fudge mixture into silicone mold cubes, smoothing out the tops if needed.
- chill: place the molds in the fridge for 2-3 hours, or until the fudge is firm. you can also freeze them for quicker results.
- serve: pop the fudge cubes out of the molds and enjoy! store any leftovers in an airtight container in the fridge.
