Delectable Pumpkin Fudge

Veronica's Healthy Living
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!
Prep Time 10 minutes
Cook Time 5 minutes


  • 2 cups freshly ground almond butter (no oil, sugar, salt added)
  • ½ cup coconut oil melted
  • ½ cup Pumpkin puree
  • cup honey or maple syrup
  • 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.
  • 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.


For more information on raw cacao, go here: