Pumpkin Chocolate Fudge
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Pumpkin Chocolate Fudge is the ultimate fall indulgence. The creamy pumpkin fudge layer, made with Dilettoso's Choc-o-lotta Amore Mix, is perfectly spiced and naturally sweetened. Topped with a rich vegan dark chocolate layer and a sprinkle of flaky salt, this treat is as decadent as it is wholesome.
What you need
- Fudge Layer
- ½ cup pumpkin purée
- ⅓ cup coconut oil
- ⅔ cup almond butter
- ¼ cup maple syrup
- 3 tbsp Dilettoso's Choc-o-lotta Amore Mix
- Pinch of salt
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- Chocolate Topping
- 100–150g vegan dark chocolate (or semi-sweet if preferred)
- 1 tbsp coconut oil
- Pinch flaky salt
How to do it
- LINE a loaf tin with baking paper.
- MELT together pumpkin purée, coconut oil, almond butter, maple syrup, and Chocolate Amore Mix in a saucepan over low heat.
- STIR until smooth and combined.
- ADD salt, vanilla, and cinnamon.
- MIX well.
- POUR into the lined loaf tin and smooth out the surface. PLACE in the freezer for 1–2 hours until set.
- MELT chocolate and coconut oil together. Pour over the fudge layer, sprinkle with flaky salt, and freeze again until firm.
- SLICE into squares, serve chilled, and enjoy your silky pumpkin-chocolate dream bites. ✨
See how it's done!
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