5 Ingredient Plant-Based Chocolate Pumpkin Fudge
u003cstrongu003eapproximateu003c/strongu003e macros per serving (1 piece out of 9)u003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: 126 kcalu003cbru003eu003cstrongu003eproteinu003c/strongu003e: 2 gu003cbru003eu003cstrongu003ecarbohydratesu003c/strongu003e: 9 gu003cbru003eu003cstrongu003efiberu003c/strongu003e: 2 gu003cbru003eu003cstrongu003esugaru003c/strongu003e: 4 gu003cbru003eu003cstrongu003efatu003c/strongu003e: 10 gu003cstrongu003esaturated fatu003c/strongu003e: 4 g
Servings 9 servings
Calories 300kcal
Ingredients
- 1 cup unsweetened chocolate, chopped or chips 1/2 cup pumpkin puree 1/3 cup peanut butter 3 tbsp maple syrup 1 tsp vanilla extract
Instructions
- melt the chocolate: in a microwave-safe bowl, melt the unsweetened chocolate in 15-20 second intervals, stirring in between until smooth. alternatively, you can use a double boiler on the stove.
- mix ingredients: in a medium bowl, combine the melted chocolate, pumpkin puree, peanut butter, maple syrup, and vanilla extract. stir well until the mixture is smooth and fully combined.
- fill molds: pour or spoon the fudge mixture into silicone mold cubes, smoothing out the tops if needed.
- chill: place the molds in the fridge for 2-3 hours, or until the fudge is firm. you can also freeze them for quicker results.
- serve: pop the fudge cubes out of the molds and enjoy! store any leftovers in an airtight container in the fridge.