Super Easy Pumpkin Fudge

You’ll only need a few ingredients to make a quick batch of this incredibly delicious fall treat!

I LOVE making simple treats and desserts like this pumpkin fudge that tastes like it took WAY more effort than it really does!

A silky indulgent-tasting fall candy that literally melts in your mouth!

The best no-bake treat for Halloween and Thanksgiving.

What is Cacao Butter?

Cacao butter is a natural plant-based fat that is extracted from the cacao bean. It’s made by pressing unroasted cacao nibs which gives it a strong chocolate flavor and aroma.

Cacao butter has a strong chocolate flavor making it perfect to use in desserts like this pumpkin fudge!

Cacao butter is high in antioxidants and minerals such as magnesium, iron, and zinc.

I used Navitas Organics Cacao Butter Wafers — Organic, Non-GMO, Fairtrade, Gluten-Free (the only ingredient is organic cacao butter)

The sweetness factor here is such a PERSONAL preference, so please consider this when adding in your raw honey, or maple syrup.

Depending on your taste, you may want a bit more or less.

Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one, thinking it is the other because the two products look very similar.

However, they are *VERY* different products!

Pumpkin Puree (that can also be made at home very easily) should list ONLY Pumpkin on the ingredients label.

Pumpkin pie filling usually has many ingredients, one of which is SUGAR.

Homemade Pumpkin Puree

Freezing your Pumpkin Fudge

This fudge recipe freezes really well. In fact, I have a batch in my freezer right now.
• Place your cut fudge into a small freezer-safe sealable container or in a large freezer bag in a flat layer.
• Store in your freezer for up to two months.
• When you are ready to eat it or gift it, let it thaw on your counter for 20-30 minutes beforehand.

12 servings

Ingredients:

Bark:

• 3/4 cup all-natural cacao butter

• 1/4 cup all-natural peanut butter

• 1/4 cup unrefined coconut oil

• 1/2 cup pure pumpkin puree, NOT pumpkin pie filling

• 1/4 cup maple syrup or raw honey

• 1 tsp vanilla extract

• tiny pinch of sea salt

Optional Topping:

mix of toasted sunflower seeds, sesame seeds, and flax seeds, about 1/4 cup in total

Instructions:

Melt your cacao butter in a saucepan over medium-low heat.

Once fully melted, remove from heat then add the remaining ingredients.

Whisk until everything is smooth and well combined.

Line a small loaf pan with parchment paper. Pour in your fudge mixture, level it out evenly, then sprinkle lightly with the seed mix if desired.

Freeze for 1 hour, or until the fudge is set but not completely frozen.

Slice into 1-inch squares and keep refrigerated or frozen (tightly sealed).
Enjoy!
Rachel

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