This recipe was taken from my own Decadent Chocolate Fudge Recipe, with just a few additions. Fall brings cooler weather, falling leaves and pumpkin.  What better use of this delicious food than add it to a simple fudge recipe!  You can also use cashew butter for a creamier consistency like the fudge we know.  I personally like to use freshly ground almond butter as it still contains bits and pieces of almonds.  For me, the consistency reminds me (and tastes ) of a Toblerone bar.  Be careful!  It is addicting!

2 cups freshly ground almond butter, (no oil, sugar, salt added)
1/2 cup coconut oil, melted
½ cup. Pumpkin puree

2/3 cup honey or maple syrup, plus 2-4 tsp. stevia, to taste
1 12 oz. package 70 % cocoa chocolate chips (I prefer Lilly’s, sweetened with stevia)
2 heaping tablespoons raw cacao (optional, but I like my fudge dark).


In medium saucepan, melt coconut oil. Add almond butter, honey, and chocolate chips. After chocolate chips are melted, cook on low heat for 5 minutes, stirring constantly. Be careful; this burns easily.
Turn off heat. Mix in stevia and raw cacao well. Adding raw cacao at the end helps to preserve some of the natural properties we enjoy in the raw cacao. For more information on raw cacao, go here:
You may also use baking brand cocoa powder.
Pour into a greased baking pan. Allow to cool. Refrigerate until hardened. Keeps in refrigerator for 2 weeks, if it lasts that long! Freezes well.