Chocolate Covered Pumpkin Spice Fudge
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Fudge. Pumpkin treats. Chocolate. All things that never get old to me. Making these for the holidays is one of my favorites, mostly because I eat a majority of it while creating them. Anyone else have that problem? These are a great gluten free, dairy free, delicious treat for the holidays or anytime your heart desires. 

Notes for Pumpkin Spice Fudge

You can make the chocolate part a couple different ways. I like to use coconut oil because, well, I use coconut oil for everything BUT make it any way you can with what you have. Here a few variations.

Chocolate sauce:

  • 4 tablespoons raw cacao powder (cocoa is fine)
  • few drops of stevia (or maple or honey to taste 1-2 teaspoons usually)
  • 2-3 tablespoons melted coconut oil
  1. place all ingredients in a small pan and stir on low until sauce forms.

Or

  • 1 1/2 cups chocolate chips
  • 1/4 cup almond or coconut milk
  1. To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.
  2. Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.

pumpkin fudge

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  • Date
  • Categories
  • Suitable for Diet
    Gluten Free Diett
  • Servings
    10 Servings
  • Author
  • Cook Time
    30 min
  • Prep Time
    10 min
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  • Print This Recipe

Nutritional Information


  • Calories
    98
  • Carbohydrates
    8.7
  • Fat
    7.3
  • Protein
    1.1

Ingredients







Recipe Cooking Instructions


1. Place all ingredients into a vita-mix. For the coconut butter, soft it first before measuring out 1/2 cup.
Blend till smooth and creamy. This works best of all ingredients are at room temperature.
2. Pour into a 6 inch pan lined with parcherage paper.
3. Set in freezer till firm to touch 2-3ish hours.
4. Remove and pour chocolate sauce over pumpkin, set back into freezer until hard.
5. Removed, cut into pieces and enjoy!

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