Well, hello there new favorite flavor combination. Pumpkin chocolate fudge is the best! I’ve made this fudge a few times now. I first made it for a dinner party, then for just me and Bud, and then again for a football watch party. I don’t think anyone was disappointed. I mean, can you really go wrong with pumpkin and chocolate?
I’m sure you’ve been inundated with pumpkin recipes this fall. But this is one that you HAVE to make! It couldn’t be easier. You literally just heat the ingredients together in a bowl, give it a mix and then freeze them. An hour later you have magically delicious fudge. Even better – it’s naturally sweetened! I’ll use that as an excuse to eat more:)
That’s all from me today, but I think it says quite a bit. Have a great weekend, y’all!
Pumpkin Chocolate Fudge
- 1 1/2 cups dark chocolate
- 5 3/4 tablespoons coconut oil
- 1/3 cup canned pureed pumpkin
- 2 1/2 teaspoons pumpkin pie spice
In a microwave safe bowl, combine the dark chocolate and coconut oil. Heat in the microwave in 30-second intervals, stirring in between. It should take about 2-3 minutes for the mix to melt.
Once the coconut oil/chocolate mix is melted, add the pureed pumpkin and pumpkin pie spice. Stir to combine.
Pour into a lined 9X5 loaf pan and set in the freezer for at least an hour. After the fudge has set, remove from the freezer and cut into slices. Serve or store in the fridge for up to a week.
Adapted from Texanerin Baking