Chocolate Peanut Butter Pumpkin Fudge

Chocolate, peanut butter, pumpkin, fudge, more peanut butter, more chocolate... all make for a pretty tasty snack! I made this chocolate peanut butter pumpkin fudge the other day, and what can I say -- it's simple, delicious, soft and fudgey, and if you love chocolate and peanut butter, and quick little treats, this recipe is for you :)

I initially planned to just have it as a brownie fudge sort of a treat on a day when chocolate was on my mind a lot. But then once it was made, I thought it needed to be more peanut buttery somehow. Of course I reached for the quickest fix -- more of the lovely creamy peanut butter I used inside the fudge. Instant peanut butter snacking mode mission accomplished :P The fudgey brownie-like bottom with creamy peanut butter make for a delicious duo -- no fancy / fussy frostings required :)

I also snuck some pumpkin in there. It's not super noticeable in flavor, but secret veggies in a dessert are always a bonus, right? ;) If you can't find / make pumpkin puree then a mashed, soft sweet potato would work well here too, I imagine.

P.S. The serving slices pictured are also quite large -- feel free to cut them up into smaller pieces for more servings if you prefer.

Chocolate Peanut Butter Pumpkin Fudge

Print Recipe

★★★★★

5 from 1 reviews

This vegan and gluten-free chocolate peanut butter pumpkin fudge is a quick and simple way to enjoy a delicious rich chocolatey and peanut-buttery treat.

• Author: Audrey @ Unconventional Baker
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 8-10 large servings
• Category: Dessert
• Method: No-Bake
• Cuisine: Vegan

Ingredients

Fudge Base:

• 3 cups almond flour
• 1 cup dates, pitted
• 4 tbsp cocoa powder
• 4 tbsp pumpkin puree
• 4 tbsp smooth natural peanut butter
• 4 tbsp maple syrup
• 1 tsp pure vanilla extract
• ¼ tsp salt

Toppings:

• 6-8 tablespoon smooth natural peanut butter
• cacao nibs

Instructions

1. Process all base ingredients in a food processor until the mixture is combined and begins to stick together and form a ball.
2. Line a freezer-safe container (I used a small bread pan that's 6" x 3", but anything of a similar size will work) with parchment paper along the base and sides.
3. Transfer the mixture into the prepared container and press down into a flat shape. Make sure to press the mixture down well -- I used the back of a spoon initially to compress it, then covered with another piece of parchment and ran a flat-bottomed object along the top to smooth out the top and press the mixture down even more.
4. Freeze for 3-4 hours to set. Cut into slices and when ready to eat top with some peanut butter and cacao nibs and enjoy!*

Notes

*Store leftovers in the freezer in a covered container.

Keywords: Chocolate Peanut Butter Pumpkin Fudge (Vegan, Gluten-Free)