No-Bake Pumpkin Fudge Recipe with Dark Chocolate

This No-Bake Pumpkin Fudge is made with Dark Chocolate to ensure it has that rich and decadent flavor of a classic fudge. By using tahini, it has additional nutritional benefits compared to a typical fudge. However, it is just as delicious! The fudge is easy to make with a smooth and creamy texture.

The use of tahini in this recipe makes it incredibly unique compared to others. It adds a slight nuttiness to the pumpkin fudge. In the pumpkin swirl, the pumpkin flavor nicely contrasts with the rich dark chocolate — making this recipe perfect for the fall, winter and holiday season.

Ingredient Notes and Substitutions

• Dark Chocolate – You can also use semi-sweet or even milk chocolate if those are your preferred choice of chocolate. Contains antioxidants and is considered a “superfood”. It has fiber, iron, magnesium, potassium and zinc.
• Pumpkin Puree – Make sure you are using 100% pumpkin puree and not pumpkin pie filling, they are two different products. Low in calories, rich in antioxidants as well as vitamins and minerals.
• Maple Syrup – Not only is it a natural sweetener, it adds a nice dimension of flavor to the pumpkin fudge. A healthier sugar alternative that also contains important vitamins and minerals.
• Coconut Oil – You can also swap the coconut oil for a more neutral-flavored oil, such as avocado oil, vegetable oil or canola oil. May help reduce hunger, improve oral health, boosts skin health and protects your hair.
• Plain Tahini – Any brand of tahini will work in this recipe! I linked the one I use but your preferred/most accessible brand works just the same. Tahini is highly nutritious and rich in antioxidants. May also reduce heart disease and inflammation.
• Dark Chocolate Tahini – You don’t have to use this tahini, you can use all regular tahini in this recipe.

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

How to Make a Healthier Pumpkin Fudge

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

1. In a large mixing bowl, combine the plain tahini, maple syrup, pumpkin puree and coconut oil
2. Mix until combined and a smooth texture.
3. In a bowl, melt the chocolate chips. Once there are only a few clumps of chocolate left, stop and mix to melt the chocolate chips with the residual heat.
4. To the melted chocolate, add the chocolate tahini. Mix until smooth.
5. Pour the pumpkin tahini mixture into the baking pan lined with parchment paper.
6. Spread in an even layer. Then pour the chocolate tahini mixture on top.
7. Use a spoon to swirl the layers together.
8. Put in the fridge to set for 3-4 hours.
9. Once set, slice into 16 bars and enjoy!

Frequently Asked Questions