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.
Ingredients
Base Pumpkin Layer
- 2/3 cup Plain Tahini
- 2/3 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/3 cup Pumpkin Puree
- 1/4 cup Coconut Oil, melted
Chocolate Fudge Layer
- 1/2 cup Dark Chocolate Chips, melted
- 1/2 cup Dark Chocolate Tahini, or Plain Tahini
Instructions
- Line a square 8x8 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 melted chocolate, add the chocolate tahini
- Mix until smooth
- Pour the pumpkin tahini mixture into the baking pan lined with parchment paper
- Smooth into an even layer
- Pour the chocolate tahini mixture on top
- Gently spread out into a layer then use a spoon to swirl the layers together
- Put in the fridge to set for 3-4 hours
- Once set, slice into 16 bars
- Enjoy!
Nutrition
Serving: 1bar, Calories: 178kcal, Carbohydrates: 16g, Protein: 3g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 0.1mg, Sodium: 12mg, Potassium: 139mg, Fiber: 1g, Sugar: 10g, Vitamin A: 804IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 1mg