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A cozy, easy, no-bake vegan pumpkin fudge with a luscious chocolate swirl. Made with simple wholesome ingredients, naturally dairy-free, gluten-free, and freezer-friendly. Perfect for a quick fall treat.

Ingredients

Scale
  • 85g pumpkin puree
  • 150g almond butter (or substitute sunflower seed butter or tahini for nut-free option)
  • 65g coconut oil (refined coconut oil if neutral flavor preferred)
  • 3 tbsp maple syrup (can substitute agave or brown rice syrup)
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • Pinch of allspice
  • Pinch of salt
  • 25g dark chocolate
  • 1 tsp coconut oil (for melting chocolate)
  • Optional: dairy-free chocolate chips for sprinkling

Instructions

  1. Combine pumpkin puree, almond butter, coconut oil, maple syrup, cinnamon, ginger, allspice, and salt in a small saucepan.
  2. Warm over medium heat, stirring often, until almond butter and coconut oil melt and the mixture is smooth and glossy, about 3–5 minutes. Do not boil.
  3. Line a small loaf pan or silicone molds with parchment paper. Pour or spoon the pumpkin mixture into the pan and smooth the top with a spatula.
  4. Place dark chocolate and 1 tsp coconut oil in a heatproof bowl. Melt gently in short microwave bursts or over a double boiler, stirring until smooth.
  5. Drizzle or spoon the melted chocolate over the pumpkin layer and use a knife or skewer to swirl into patterns.
  6. Sprinkle dairy-free chocolate chips on top if desired, then place the pan in the freezer and chill for about 2 hours or until firm.
  7. Remove from the freezer, let sit at room temperature for 10 minutes. Lift the fudge from the pan using the parchment paper and cut into 8 squares.

Notes

Use refined coconut oil for a neutral taste if you don’t like coconut flavor., Keep stirring while heating to avoid almond butter burning., If melted chocolate thickens, add a bit more coconut oil and stir., Warm a sharp knife under hot water and wipe between slices for clean cuts., Use firm-packed pumpkin puree (not pumpkin pie filling) and drain excess liquid if needed., Avoid over-swirling the chocolate to maintain pretty contrast., Nut-free substitutes include sunflower seed butter or tahini., Different nut butters like peanut or cashew can be used for flavor variation., Add mix-ins like chopped nuts, toasted oats, or dried cranberries before freezing., Store fudge in airtight container in the fridge for a few days or freezer for up to 3 months., To serve, thaw in fridge for 30-60 minutes or at room temperature for 10-15 minutes.

Nutrition

Find it online: https://sweetovenstories.com/vegan-chocolate-swirl-pumpkin-fudge/