Paleo Pumpkin Chocolate Fudge

Paleo Pumpkin Chocolate Fudge

Aren’t these fudge bites the cutest? I couldn’t resist this candy mold when I saw it at Target the other day. It was just perfect for my Paleo pumpkin chocolate fudge recipe I had in mind! 

*I was provided free product from Barlean’s in exchange for this recipe. All opinions are my own.*

As I’m sure you’re aware of by now, I’m participating in a group bloggers event this weeks called #Choctoberfest. Over 100 bloggers are all coming together to publish chocolate themed recipes all week long. It’s being hosted by The Pintertest Kitchen and some amazing corporate sponsors who have generously donated their products for our recipes! 

Last June, I participated in another cooking challenge called #CookoutWeek. It was there that I was first introduced the Barlean’s and their amazing butter flavored coconut oil. I’m completely in love! It was the taste and consistency of ghee but is a completely casein-free product and vegan to boot! I absolutely love it on popcorn. And lots of other stuff too, but popcorn is one of my favorite foods on the planet. 

Barlean’s coconut oil is a wonderful substitute for butter or processed oils in baked goods. It also makes the best vegan fudge! I’m all about the pumpkins right now since picking a million of them (ok, that’s an exaggeration. But I did pick a lot!) last month. This recipe for Paleo Pumpkin Chocolate Fudge was the first recipe I created for #Choctoberfest and I knew my recipes were going to heavily feature pumpkin alongside chocolate! I already brought you Pumpkin Chocolate Pancakes and you’ll also see a pumpkin chocolate confetti cake later this week! But first, of course, Paleo Pumpkin Chocolate Fudge!

Don’t forget to check out my awesome fellow bloggers and their #Choctoberfest creations below! Each day, through Saturday, we’ll bring you new recipes for your enjoyment! You can also head over to my first #Choctoberfest post to enter a fabulous giveaway! 

close up pumpkin fudge

Paleo Pumpkin Chocolate Fudge

Ingredients

  • 1 cup pumpkin puree
  • 1 cup coconut oil. melted I used Barlean's
  • 1/2 cup cocoa powder Or bittersweet chocolate melted would work!
  • 1/2 cup maple syrup if keto, replace with 2 tsp stevia
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. Spray a candy mold of your choice with coconut oil cooking spray.

  2. Combine all ingredients above together with an immersion blender (or hand blender) until well combined.

  3. Pour mixture into candy molds and refrigerate overnight.

  4. Pop fudge out of molds and either serve immediately or place in container and freeze. Enjoy!




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