Vegan Pumpkin Peanut Butter Chocolate Fudge
This vegan pumpkin peanut butter chocolate fudge is the best no-bake dessert! It is so decadent, easy to make, and made with minimal ingredients! Keeps well in the freezer for up to 2 months, and is so easy to grab and enjoy whenever you're craving a chocolate dessert.
Ingredients
- 2 cups chocolate chips
- 1 tsp coconut oil
- 1/2 cup pure pumpkin puree
- 2 tbsp maple syrup
- 1/4 cup natural peanut butter (can use crunchy or smooth)
Instructions
- Put chocolate chips and coconut oil into a bowl and melt in the microwave in 25 second increments, stirring in between.
- Once melted, pour into a bowl and add in remaining ingredients. Stir until well combined and slightly thick. It shouldn't be too liquidy but also not extremely thick like a cake or cookie batter.
- Place fudge batter into a square silicone tray or spread into a 9x9 inch baking dish and place in the freeser. You can also use a cookie scooper/form into balls and place on a parchment-lined baking tray.
- Place fudge in the freezer to harden for at least 30 minutes to one hour, or let freeze overnight.
- Remove from silicone mold, sprinkle with some flaky salt and enjoy!
Notes
How to store: You can place the fudge in an air-right container in the freezer for up to 2 months.