Pumpkin Fudge with Dark Chocolate

by Jessica Selensky on Oct 11, 2024 (updated Dec 13, 2024) 2 comments

This Pumpkin Fudge with Dark Chocolate is rich and decadent. Made with healthy ingredients, this delicious dessert is also good for you too!

This easy and simple fudge quickly became a favorite in my sweet treat rotation.

If you’re a chocolate lover looking for an indulgent dessert, this recipe is for you!

The pumpkin flavor also makes it perfect for the fall, winter and holiday season.

However, since it’s made with better-for-you ingredients, you will feel good about what you’re eating while satisfying your sweet tooth.

Main Ingredients

Since I use both a plain and chocolate tahini, you can buy both together on Amazon!

Ingredients to make chocolate and pumpkin fudge.

Health Benefits in this Fudge Recipe

Tahini: Tahini is highly nutritious and rich in antioxidants. May also reduce heart disease and inflammation.

Dark Chocolate: Contains antioxidants and is considered a “superfood”. It has fiber, iron, magnesium, potassium and zinc.

Pumpkin Puree: Low in calories, rich in antioxidants as well as vitamins and minerals.

Maple Syrup: A healthier sugar alternative that also contains important vitamins and minerals.

Coconut Oil: May help reduce hunger, improve oral health, boosts skin health and protects your hair.

How to Make Pumpkin Fudge with Dark Chocolate

Line a square 8×8 baking pan with parchment paper
In a large mixing bowl, combine the plain tahini, maple syrup, pumpkin puree and coconut oil
Mix until combined and a smooth texture
In a bowl, melt the chocolate chips at 30 second increments (mixing in between)
Once there are only a few clumps of chocolate left, stop and mix to melt the chocolate chips with the residual heat
To the chocolate, add the chocolate tahini
Mix until smooth
Pour the pumpkin layer into a baking pan that is lined with parchment paper
Smooth into an even layer
Pour the chocolate layer on top
Smooth into an even layer
Use a spoon or toothpick to swirl the layers together
Put in the fridge to set for 4 hours
Once set, slice into 16 bars
Enjoy!

Tahini and coconut oil in a bowl. — In a large bowl, mix together tahini and coconut oil

Tahini, pumpkin and coconut oil in a bowl. — In a large bowl, mix together tahini and coconut oil

Frequently Asked Questions

What is the best tahini to use?

My favorite is Soom Tahini! You can get it on Amazon. In this recipe, I use both their Plain Tahini and Dark Chocolate with Sea Salt flavor.

Are there any substitutes for the tahini?

I love the flavor tahini adds to this recipe. However, if you don’t have it on hand, you can try creamy and natural peanut butter, almond butter or sunflower butter.

There is also a chocolate sunflower butter that you can use in the chocolate fudge layer.

What other sweeteners can I use instead of maple syrup?

I think maple syrup is the best option in both flavor and texture for this recipe. However, two other substitutes would be honey or date syrup.

Can the fudge set in the freezer?

You could! However, I don’t recommend it. I have found that fudge in particular sets better in the fridge rather than the freezer. It creates a more fudgy and creamy texture.

How do I store the Pumpkin Fudge bars?

Store in an airtight container in the fridge for up to 5 days.